Juniper-Spiced Venison With Brown Goat Cheese Sauce

Name: Juniper-Spiced Venison With Brown Goat Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1/2-pound venison fillets; 8 juniper berries, crushed; 1 teaspoon crushed fennel seeds; Fine sea salt and freshly ground black pepper; 1 tablespoon all-purpose flour; 1 cup game or beef stock; 1/2 cup sour cream; 1/2 to 1 ounce gjetost or Norwegian fudge cheese (Ski Queen), sliced; 2 tablespoons unsalted butter; 1 to 2 tablespoons aquavit; Lingonberry preserves or whole-berry cranberry sauce

Servings: persons

Four 1/2-pound venison fillets
8 juniper berries, crushed
1 teaspoon crushed fennel seeds
Fine sea salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup game or beef stock
1/2 cup sour cream
1/2 to 1 ounce gjetost or Norwegian fudge cheese (Ski Queen), sliced
2 tablespoons unsalted butter
1 to 2 tablespoons aquavit
Lingonberry preserves or whole-berry cranberry sauce

1
Pat the meat dry with paper towels. Combine 6 of the juniper berries, the fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Rub the meat with the spices and place it on a plate. Set aside at room temperature while you make the sauce.
2
Put the flour in a small bowl and whisk in 1/4 cup of the stock; make sure there are no lumps. Pour into a small saucepan, add another 1/4 cup stock, and bring to a boil, whisking constantly. When the mixture has started to thicken, stir in the remaining 1/2 cup stock and bring to a boil. Add the sour cream and the remaining 2 juniper berries, reduce the heat, and simmer for 2 to 3 minutes. Add the brown cheese and stir until melted and incorporated. Set the sauce aside.
3
Heat the butter in a cast-iron or other heavy skillet over high heat. Sear the fillets for 5 minutes, turning to brown on all sides. Transfer the meat to a plate and let rest for 4 to 5 minutes. Return the meat to the skillet and cook for 3 to 4 more minutes, until medium-rare. Let rest for 5 minutes.
4
Meanwhile, add the aquavit to the sauce and bring to a simmer over medium heat. Season with salt and pepper to taste.
5
Cut the fillets into 1/2-inch slices and place on four plates. Drizzle the sauce over the meat. Serve immediately, with lingonberry preserves on the side.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Four 1/2-pound venison fillets, 8 juniper berries, crushed, 1 teaspoon crushed fennel seeds, Fine sea salt and freshly ground black pepper, and more.

Yes, Juniper-Spiced Venison With Brown Goat Cheese Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!