Archive for the venison Category

Venison à la Nelson?

Posted in mushroom, potato, scandinavian, stew, vegetables, venison with tags , , , , , , , , , , , , , , , , , , , , , on October 30, 2015 by oskila

Already a new post? It never rains but it pours…

Venison again? Yes. The grocery store offered venison at a discount again, this time cuts best suited for boiling.

À la Nelson? Why? Well, it’s slightly complicated. There’s a classic Swedish dish, the name of which translates to ‘sailor’s beef’. It’s sliced beef, onions and potatoes, stewed in beer. The sailor connection is supposedly that it’s practical to cook everything in one pot on a ship and fresh water isn’t always readily available, hence beer. A bit of googling indicates that there’s an English (or Polish) version that adds mushrooms and trades beer for stock. It’s called Steak à la Nelson. Yes, after lord Nelson, of Trafalgar fame.

I bastardized my recipe further by not only using venison instead of beef, but also wine and stock instead of beer and adding mushrooms and parsnip.

svamp
Frying a chopped portabello mushroom.

kött
Searing the meat for a more flavoursome stock.

pot
Thinly sliced potatoes, onions, browned venison and parsnip in a pot, together with mushrooms, various herbs, black pepper, a hint of garlic and a few juniper berries.

stock
Deglaced pan with wine, stock and bayleaf.

stew
After simmering everything for 45-60 minutes it’s not the prettiest of sights, but it’s how it’s supposed to look.

dish
Finished dish along with a dollop of crème fraîche and pickled Hokkaido pumpkin (Many slow-cooked meat dishes in Swedish cuisine are traditionally served with pickled beets. Pumpkin was the least sweet pickle I had in the house. And it’s halloween soon…)

Blog aten’t dead! Four years celebration

Posted in bacon, cheese, vegetables, venison with tags , , , , , , , , , , , on October 26, 2015 by oskila

All this faffing about with having an actual job or staying at home with the sprogget steals valuable time from food blogging. I’m doing my best to stay above surface, but it’s tricky.

As it turns out, the blog turned four last week, which I noticed, but didn’t find time to post about. We’ll have to do with this week instead.

The trusty local food grocer announced ground venison at a discount and while patty isn’t my middle name, I’m drawn to the opportunity like a feegle to scumble. (Read more Pratchett if you didn’t get the reference).

Venison is typically lean meat, so bacon is always a good addition. A side dish of Feta-gratinated beets also made their way into the picture.

Mix venison with an egg, salt, pepper and possibly a ground up juniper berry or two. Shape into patties and wrap in bacon.

Beetroots boiled until soft, then peeled, sliced and put in a dish. Feta sprinkled. Bake until browned or somesuch. Experimentation with garlic, honey, sunflower seeds or the like is encouraged.hjort

Onwards to another year. I’ll stop promising improvement, but one can hope…

Also, new camera!

Songs from the Wood

Posted in mushroom, potato, scandinavian, venison with tags on March 24, 2012 by oskila

This time we’re going to deal with some very wild ingredients – venison and mushrooms – even though they’re probably all farmed anyway. A bit more than half of this country is covered in forest, so it’s not far fetched to want to cook food that gives hints of harsh Scandinavian nature.

The dish cooked in this post was actually caused by the last post because we were hanging out in the frozen stuff aisles of the local grocery store, trying to decide which fish to buy. Across the aisle from the fish were the game section, containing some very Scandinavian products such as renskav – frozen and thinly sliced reindeer meat (‘skav’ means chafe, but a more accurate translation would probably be ‘shavings’) and what we’re using today – hjortskav (venison shavings).  I marveled for a while at how comparatively cheap the venison was, until I realized that it was imported from New Zealand, at which point it was already bought and brought home.

Second fiddle is played today by the Oyster Mushroom, which is native to Sweden, although not growing wild at this particular time of the year of course. It’s one of the most cultivated mushrooms in the world though, so it’s fairly easily available nowadays, and while more expensive than button mushrooms it’s about half the price it was when I first encountered it in a store, about ten years ago.

Thirdly there is the time honored staple of Swedish eating – roots. Today one from the Andes, one from  Bactria and two from the Mediterranian. I’m talking of course about potato, carrot, parsnip and onion.

 

To sum up what the goal with today’s exercises is: A lightly stewed fry-up of venison and mushrooms, served with fried root vegetables. It’s going to be fairly similar to a hash or other dishes that throw stuff together. But first things first. It’s time to play that old game of slice and dice with the roots, although leave the onion for later. The plan is to parboil slightly in order to avoid unnecessary dryness later when the veggies have been oven baked. I can warmly recommend these firm fine Inova potatoes I used. Herbs and such can be added to the boiling water. Also, be rather generous with the salt since oven baked root veg like these since salt added after cooking tend to bounce off unless the veggies have wallowed in fat.

When the roots have hit the oven, clean the pan and put sliced mushrooms in it. Dry fry them for a couple of minutes with a pinch of salt to draw out some of the liquid. This is done in order to avoid sealing a lot of excess water in the mushrooms which will happen if seared with fat directly. Doing so might cause the mushrooms to get an odd texture that’s both slimy and chewy at the same time. The observant image analyst will notice that there’s not just oyster mushroom in the pan but also some leftover button mushrooms. Images show shrooms before and after dry frying.

Now it’s time to add fat, onions and venison to the pan. Stock cube, a splash of red wine and some thyme wouldn’t hurt either. I’ve cut up the venison into smaller stacks to make searing it in a pan with various other stuff easier. If it’s to fry on it’s own that won’t be necessary since it just falls to pieces after a while anyway.

When everything is fried to satisfaction it might be time to adjust the seasoning. One can also wait with that until after adding the crème fraîche which is the next step. It’s been brought to my attention that crème fraîche isn’t as well known globaly as it is here (and I’m gladly assuming that not all of my readers are from Sweden). It’s basically a thicker, fattier, less acidic sour cream that doesn’t curdle when heated. The Wikipedia article is rather good.

After adding crème fraîche and probably a good dose of black pepper, bring the whole thing to boil and simmer briefly. With any luck the potato mixture will have finished roasting about now and everything will be ready to serve. Empricial studies conducted on the fly suggest that lingonberry preserves or some sort of jelly is a good condiment for this.

 

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