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Scandinavian ingredients and flavor abound in this recipe!
The caraway spiked potato, carrot, and rutabaga make for a nice, hearty change from the usual spuds-only mash and serves as a tasty bed for tender and juicy loin filets and berries. Sweet, tart, and so good.
The liquor in this recipe should be available at most adult beverage stores. Lingonberry sauce or preserves is easily available online, but cranberry preserves or even raspberry jam will do in a pinch.
RECIPE BY MARK COCKCROFT
Ingredients
- 1 pack of loin filets
- 2 carrots, peeled and cut into 1" pieces
- 1 medium rutabaga, peeled and cut into 2" chunks
- 1 large Russet potato, peeled and cut into 2" chunks
- 1 tsp caraway seeds
- 3 Tbsp butter
- 3/4 cup whole milk
- Fine sea salt and freshly ground pepper
- 2 Tbsp neutral oil(canola, avocado, grape seed will work well), divided
- 1 large shallot, minced
- 4 sprigs fresh thyme or 1/2 tsp dried
- 1 Tbsp all-purpose flour
- 1/4 cup Aquavit
- 2 cups bone broth, or low sodium broth
- 1/2 tsp soy sauce
- 1/4 cup lingonberry jam (can sub with cranberry or raspberry reserves)
- Minced fresh chives for garnish
Directions
Preheat oven to 375°F.
Bring a large pot of water to a boil. Add in carrots and rutabaga. Let cook for a few minutes.
Add the potatoes and cook for about 12-15 minutes or until tender but not falling apart. Drain and return to the pot to let them dry out a bit.
In a small sauce pan over medium heat, add the caraway seeds and dry toast them until fragrant and slightly darkened. Remove the pan from the heat and add the butter, letting it melt and letting the caraway seeds sizzle a bit.
Add the melted caraway butter to the vegetables along with milk and then mash together until fairly smooth (but with some small pieces of veggies still visible). Add salt and pepper to taste. Cover and keep warm.
Season venison with salt and pepper. Place a medium oven-proof sauté pan over medium-high heat. When hot, add 1 Tbsp oil and swirl to coat the bottom of the pan. Add the venison and cook for 2 minutes on each side.
Place the pan in the over for 5 minutes for medium rare meat. Remove the pan from the oven (careful that handle will be hot!) and set the venison on a cutting board to rest.
Place the pan over medium-high heat and add the remaining Tbsp of oil, the shallot, and thyme. Cook until the shallot is just tender but not browned, about 1-2 minutes. Add the flour and cook for 1 minute, stirring to incorporate thoroughly.
Remove the pan from the heat and carefully add the Aquavit (it may flame). Return the pan to the heat and cook until the Aquavit has almost evaporated. Add the stock and soy sauce and cook until the sauce has thickened slightly. Remove the pan from the heat and add the berry jam and mix well. Adjust seasonings to your liking.
Divide the mash among 4 plates. Cut the venison into thick slices and arrange on the mash bed. Spoon the sauce around the mash and sprinkle with chives. Enjoy!