Venison Steak Recipe
with a little Norwegian Aquavit Accent.
Venison Steak Recipe
with a Norwegian Aquavit Accent.
2-pounds Venison Fillet
1/4-teaspoon ground cloves
1-tablespoon all-purpose flour
1-cup game or beef stock
1/2-cup sour cream
1/4-cup red current preserves
1 tablespoon chopped parsley
1-1/2 tablespoons unsalted butter
1/2-tablespoon olive oil
1 tablespoon or 2 Aquavit for good measure.
Lingonberry (tyttebær) preserves
or whole berry cranberry sauce)
Ground sea salt to taste
Freshly ground black pepper
Preparation of Meat:
Rinse meat and pat dry with
Combine ground cloves,
sea salt and freshly ground pepper.
Rub meat with spices and set aside
at room temperature while
you make the sauce.
Place 1-tablespoon butter
into heavy saucepan.
Gradually add flour while stirring.
To prevent lumps gradually stir in 1/2 of the stock.
Bring to boil and whisk in
Add red current preserves
Add chopped parsley
Add aquavit to sauce and simmer.
Reduce heat and stir in
Simmer for 1 minute
Let sauce rest
Heat 1/2-tablespoon butter
and 1/2 tablespoon olive oil
in cast-iron or heavy skillet
over medium heat.
Sear meat for 5 minutes on all sides.
Let rest for 4 - 5 minutes
Return meat to skillet for 3 to 4 minutes
until medium rare. Let rest for 5 minutes.
Add salt and pepper to taste.
Searing the meat is very important. By searing you are locking
the good flavors into the meat. When making any kind of roast I first rub the meat in well with the spices and herbs and then I sear it on all sides over medium heat before placing it in the oven.
The difference in flavor is immense. Try it out for your self and you will definitely taste the difference.
By adding the pan drippings to the sauce you will enhance the flavor of the sauce/gravy.
Cut meat into 1/2" slices and place on dinner plates.
Drizzle sauce over meat or serve separately in a gravy boat.
Accompany the Venison Steak with lingonberry (Swedish) (tyttbær/Norwegan) preserves or sauce. Whole Cranberry sauce will work fine if lingonberries/tyttebær preserves cannot be obtained in your area, but there is a difference in flavor and texture.
In Norway tyttebær preserves or crushed, freshly picked berries stirred with sugar is often served with beef and pork.
Hope you will enjoy this Aquavit Venison Steak recipe with a Norwegian accent.
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