Smørrebrød with Venison, Mushroom Cream and Cranberries
Venison with Mushroom Cream and Cranberries © kvalifood.com
Pan-fried venison is tender with a mild game flavour. Mushroom cream made from dried porcini gives depth, and cranberries add acidity and colour. Fresh thyme finishes the piece.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Pan-fried venison
- 400 g venison tenderloin (or saddle)
- 1 tbsp butter
- salt
- pepper
Mushroom cream
- 20 g dried porcini mushrooms
- 1 dl boiling water
- 1 shallot, finely chopped
- 1 tbsp butter
- 1 dl cream
- salt
- pepper
To serve
- 3 tbsp cranberries (from a jar)
- fresh thyme leaves
- flaky salt
Directions
Mushroom cream
Soak the dried mushrooms in boiling water for 20 minutes. Chop them roughly and reserve the soaking liquid (strain it). Sweat the shallot in butter. Add the mushrooms and half the soaking liquid. Pour in the cream and simmer for 5–8 minutes until the cream has thickened. Season with salt and pepper.
Pan-fried venison
Season the meat with salt and pepper. Fry in butter over high heat, 2–3 minutes per side until pink in the centre. Rest for 10 minutes and slice thinly.
To serve
Spread the rye bread with soft butter. Spread the mushroom cream over the bread. Lay slices of venison on top. Top with cranberries and fresh thyme leaves. Sprinkle with flaky salt.