Pink venison roast by head chef Magnus Blomgren
Ingredients
4 - 6 people
1 netted venison roast 800 - 1300 g
Butter 100 g
Rapeseed oil 1 dl
Japanese soybean dl
Salt and black pepper
Fresh thyme, rosemary and garlic for frying
Mixed mushroom 200 g (oyster slices and forest mushrooms)
Cauliflower 250 g
Broccoli 250 g
Fast potatoes 400 g
Preparation
Season the meat abundantly with salt and pepper. Then fry the meat golden in the rapeseed oil. When the meat has turned brown, pour off the oil and add the butter and spices. Scoop the meat so you fry in all the good flavours. Save the butter in the pan until later. Bake the meat at 95 degrees for about 1 ½ hour or until the meat has an inner temperature of 52 degrees. Remove the meat from the oven and let it rest on a cutting board.
Roast the potatoes that you have cut into fine even pieces (about 3 cm thick) in the rapeseed oil, salt and pepper in the oven at 225 degrees for about 30 minutes or until a nice color appears and the potatoes are soft.
Blanch the broccoli and cauliflower that you have cut into fine bouquets in well-salted water for about 1 min. Then rinse the vegetables in cold water so that they retain their elasticity.
Cut the mushrooms into smaller pieces and fry the golden in butter and rapeseed oil in a frying pan. Season with salt and pepper. 5 minutes before serving, heat the meat, mushrooms and broccoli in the hot oven. Just to get the heat up again.
Cut the meat into thin fine slices with a sharp knife. Heat the browned butter and add the soy. Then pour the butter over the sliced meat for more heat and a nice shine. Serve with the vegetables and the roasted potatoes.
Enjoy your meal!
Recipe by Head Chef @chefmagnusswe
Available in all Willys stores in Sweden.
