- 1 kg venison filet
- 225 g Jakobsens Acacia honey
- 3 stalks of rosemary
- 4 cloves of garlic
- 4 scorzoneras
- 4 large carrots
- 2 dl. cream
- 500 g potatoes
- 1 clove of garlic
- 3 dl. vinegar
- 1 pinch of pepper
- 1 cinnamon pod
- 2 dl. sugar
- 1 pinch of salt
- 2 dild stalks
- 2 large red onions
- 5 dl. pungent venison soup/stock
- 2 dl. cream
- Currant jelly
- Blue cheese
The day before:
Mix Jakobsens Acacia honey with rosemary and chopped garlic, as well as a little warm water.
Rub the venison filet with the marinade and leave to rest for 12 hours.
Peel the potatoes, and cut them into very thin slices (poss. by means of a kitchen machine or slicer), then turn the slices in a blend of oil, garlic, salt and pepper. Put baking paper in a small oven-proof dish.
Press the potato slices and pour them into the dish. Bake the potatoes for 45 min. at 175 degrees.
Put them into a cooler over night, preferably under pressure.
Boil vinegar with red pepper, cinnamon, sugar, salt and dill. Cut the red onions into coarse slices – put them into a glass and pour the warm marinade over the onions. Leave them to cool.
On the day:
Peel scorzoneras and cut them into suitable pieces. Turn with butter and a little Jakobsens Acacia honey, salt and pepper – and bake in an oven-proof dish for 30 min. at 175 degrees (stir frequently).
Take the dish out on the day and cut the potatoes into squares and heat about 30 min. at 175 degrees before serving.
Take the onions out of the marinade.
Thicken the vension stock with cream and season with cheese, currant jelly, salt and pepper. Poss. add browning. Wipe off the marinade from the meat and roast on a hot pan.
15 min. in oven at 180 degrees
Take out of the oven and rest /cool for 20 min.
10 min. in oven at 180 degrees
Take out of the oven and rest/cool for 20 min.
If the meat is too pink, repeat with 10 min. in the oven
Take out and rest for 15 min. before serving