Smørrebrød with Venison, Mushroom Cream and Cranberries

Name: Smørrebrød with Venison, Mushroom Cream and Cranberries
Prep time: 25 min
Total time: 55 min

July 17, 2020

Prep 25 min Total 55 min

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.

Venison with mushroom cream and cranberries assembly © kvalifood.com

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.