How to Make Finnbiff with Venison Roast | Field & Stream

Ingredients

• 1 lb. venison roast, very thinly sliced
• ¼ lb. high-quality bacon, chopped
• 1 Tbsp. butter, more as needed
• ¾ lb. wild mushrooms, such as chanterelles, shiitake, and/or maitake
• 1 cup chicken stock
• 1 cup heavy cream (or half-and-half)
• ½ tsp. Worcestershire sauce
• 1 tsp. thyme
• 12 juniper berries, crushed and chopped
• 2 oz. Brunost or Ski Queen brand Gjetost cheese, sliced (optional; see note above)
• ½ cup sour cream
• 1 tsp. cornstarch
• Kosher salt and freshly ground black pepper, to taste
• Boiled potatoes and jarred lingonberries (or cranberries), for serving