Smørrebrød with Roe Deer, Lingonberries and Rosemary
Roe deer with lingonberries and rosemary © kvalifood.com
Seared roe deer with lingonberry compote is a classic game combination. Rosemary salt gives the meat an aromatic edge, and everything lands on buttered rye bread. Simple and good.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Seared roe deer
- 400 g roe deer (tenderloin or loin), in one piece
- 1 tbsp butter
- 1 sprig rosemary
- 1 garlic clove, crushed
- salt
- pepper
Lingonberry compote
- 150 g lingonberries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp water
To serve
- fresh rosemary leaves, finely chopped
- flaky salt
Directions
Seared roe deer
Season the meat with salt and pepper. Sear in butter over high heat with the rosemary and garlic, 2–3 minutes on each side until pink in the centre (approx. 136°F / 58°C core temperature). Rest for 10 minutes and slice thinly.
Lingonberry compote
Simmer the lingonberries, sugar and water in a small pan for 8–10 minutes until the berries are soft and the compote has thickened slightly. Leave to cool.
To serve
Spread the rye bread with soft butter. Lay slices of roe deer on the bread. Spoon lingonberry compote alongside or over the meat. Sprinkle with chopped rosemary and flaky salt.