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Tag archives for venison

Tartar of venison saddle with roe and quail eggs

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Photo: Jakob Fridholm/imagebank.sweden.se
 

 

Tartar of venison saddle and roe served with emulsion of brown butter and vinegar, croutons and freshly cut watercress and poached quail egg
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Recipe type: Starter
Author: Gustav Trägårdh
Serves: 10
Ingredients
  • 300g (10½ oz) of venison saddle, trimmed
  • 200g (7 oz) hung roe
  • 5 pots mixed watercress, sliced
  • 200g (7 oz) of good bread
  • 30 quail eggs
  • Vinegar 50ml (¼ cup)
  • Emulsion:
  • 2 egg yolks
  • 2 tablespoons vinegar
  • 2 tablespoons capers
  • 1 tablespoon Asian fish sauce
  • 1 clove garlic
  • 1 tablespoon honey
  • 2dl (1 cup) canola oil
  • 200g (7 oz) butter
Instructions
Venison:
  1. Trim the venison saddle and cut into cubes, 1×1 cm. Season with black pepper and sea salt.
Emulsion:
  1. Mix the egg yolks, vinegar, capers, Asian fish sauce, garlic and honey flat in a food processer.
  2. Mix in the canola oil in a thin stream as it thickens.
  3. Melt the butter. Separate the clear butter from the protein (lees). Keep the lees in the frying pan and cook until it is brown.
  4. Let it cool and flavor the emulsion with this.
Eggs:
  1. Hatch the quail eggs in the vinegar and let it stand for about 10 minutes.
  2. Boil about 5 liters (approx. 1 gallon) of water in a saucepan. Make a whirl in the boiling water and carefully pour in the quail eggs.
  3. Let them poach for about 1.45 to 2 min. Lift up the eggs and cool them in ice water!
Presentation:
  1. Dice the bread into approximately 5×5 mm croutons.
  2. Taste the roe. Add a little sea salt if necessary.
  3. Spread the meat, caviar, croutons, quail and emulsion on the plate. Garnish with cress!
 
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This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.

The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin.

Swedish recipes

February 2, 2012

Minced venison ”Järpar”

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Minced venison with creamed chantarelles and lingonberries

Photo: Jakob Fridholm/Image Bank Sweden

Minced venison ”Järpar” with creamed chanterelles mushrooms and lingonberries
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Recipe type: Main
Author: Restaurangakademin Stockholm
Serves: 10
Lovely hearty main dish with flavors from the Swedish forests.
Ingredients
  • Minced venison ”Järpar”:
  • 1kg (2,2 lbs) minced venison meat
  • 500g (1 lb) minced pork meat or veal
  • 2 yellow onions
  • 2 eggs
  • 100g (3½ oz) breadcrumbs soaked in water
  • 2 tablespoons Dijon mustard
  • 1dl (½ cup) milk
  • salt and pepper
  • 1 tablespoon fresh thyme
  • Creamed chanterelles mushrooms:
  • 1kg (1 lb) chanterelles
  • 2 shallots (chopped finely)
  • 5dl (2 cups) cream
  • 1dl (½ cup) white wine
  • 1dl (½ cup) brown veal stock
  • salt and pepper
  • Lingonberries:
  • 200g (7 oz) frozen lingonberries
  • 120g (4¼ oz) sugar
Instructions
Minced venison ”Järpar”:
  1. Peel and chop the onion fine and sautee in a pan and chill.
  2. Mix the venison and pork with some salt and add in the eggs.
  3. Add the onion, breadcrumbs, milk, pepper and mustard and mix to a smooth ”batter”.
  4. Season with salt and thyme and make a test by fry a piece in a pan, taste and check the texture.
  5. Form into quenelles on a trey and bake in a 100°C/210°F oven until 65°C/150°F inside.
Creamed chanterelles mushrooms:
  1. Clean and trim the mushrooms and sautee in a wide pot with oil and butter.
  2. Add the shallots and then the wine and let it reduce.
  3. Add the veal stock and reduce to a 1/3 remains.
  4. Add cream and cook until it thickens, season with salt and pepper.
Lingonberries:
  1. Mix together and let the sugar melt with the berries.
Presentation:
  1. Fine cut chives and scallions.
  2. Serve with boiled potatoes or mash.
 
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The recipe is created by Restaurangakademin Stockholm for The Swedish Embassies and Consulates.

Swedish recipes

June 20, 2011