How to Make Finnbiff with Venison Roast | Field & Stream

Name: 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; freshly ground black pepper; Boiled potatoes and jarred lingonberries (or cranberries), for serving

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Follow this Norwegian recipe to turn thinly sliced venison, bacon, and wild mushrooms into a creamy, hearty dinner

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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
freshly ground black pepper
Boiled potatoes and jarred lingonberries (or cranberries), for serving