Name: Juniper-Spiced Venison with Brown Goat Cheese Sauce
Yield: Serves 4
Cuisine: Europe
Ingredients: ½ cup sour cream; Fine sea salt and freshly ground black pepper; 1 teaspoon crushed fennel seeds; 1 tablespoon all-purpose flour; 1 cup game or beef stock; 8 juniper berries, crushed; 1 to 2 tablespoons aquavit or Mock Aquavit; Lingonberry preserves (see headnote) or whole-berry cranberry sauce; ½ to 1 ounce gjetost or Norwegian fudge cheese (Ski Queen), sliced; Four ½-pound venison fillets; 2 tablespoons unsalted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THE GJETOST OR BROWN GOAT CHEESE IN THE RECIPE IS NOT MADE FROM MILK BUT FROM WHEY THAT IS COOKED UNTIL CARAMELIZED. IT IS ALSO KNOWN AS FUDGE CHEESE, AND A VERSION CALLED SKI QUEEN CAN BE FOUND IN MANY AMERICAN MARKETS (SEE MAIL-ORDER SOURCES).

LINGONBERRY PRESERVES CAN BE FOUND IN SOME SUPERMARKETS AND IN SPECIALTY STORES (SEE MAIL-ORDER SOURCES). CRANBERRIES CAN BE USED AS A SUBSTITUTE.