Bear with Lingonberries on a Celeriac Rosti

Name: Bear with Lingonberries on a Celeriac Rosti
Yield: Serves 4
Cuisine: Norway
Ingredients: 1 tablespoon olive oil; 75 g (3 oz) butter; 100 g (4 oz) lingonberries (or elderberries, redcurrants or blackcurrants); 100 g (4 oz) lingonberries (or elderberries, redcurrants or blackcurrants); half a celeriac, peeled and coarsely grated; 1 large potato, peeled and coarsely grated; 3 tablespoons olive oil; a knob of butter; 700 g (1½ lb) bear loin (or beef, venison or marinated leg of pork); 700 g (1½ lb) bear loin (or beef, venison or marinated leg of pork); a good splash of brandy or aquavit; a good splash of brandy or aquavit; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tablespoon redcurrant compote (fresh redcurrants simmered with sugar until syrupy) or redcurrant jelly; 1 tablespoon redcurrant compote (fresh redcurrants simmered with sugar until syrupy) or redcurrant jelly; 200 ml (⅓ pint) crème de cassis; 300 ml (½ pint) good beef stock; 100 g (4 oz) lingonberries (or elderberries, redcurrants or blackcurrants); 100 g (4 oz) lingonberries (or elderberries, redcurrants or blackcurrants); 1 tablespoon redcurrant compote (fresh redcurrants simmered with sugar until syrupy) or redcurrant jelly; 1 tablespoon redcurrant compote (fresh redcurrants simmered with sugar until syrupy) or redcurrant jelly; 700 g (1½ lb) bear loin (or beef, venison or marinated leg of pork); 700 g (1½ lb) bear loin (or beef, venison or marinated leg of pork)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

700 g (1½ lb) bear loin (or beef, venison or marinated leg of pork)
3

Europe
Norway
Norwegian
Main course
Gluten-free
Winter
Nordic

Method

Slice the bear (or beef, venison or pork) into thin escalopes. Heat the oil and butter in a frying-pan and fry the meat over a high heat. Season with salt, add the brandy or aquavit and set light to it. Allow the flames to subside, then add the crème de cassis. Lift the meat from the pan and keep warm.

Add the stock to the pan, whisking with the pan juices, and then add the redcurrant c