Venison fillet with roasted carrot crème and flarn of Västerbottensost®

Ingredients

• 200 g 500 g venison fillet
• 2 tablespoons mushroom powder
• 5 juniper, mortared
• 3 tablespoons butter
• Salt
• 500 g carrots
• 4 sprigs of back thyme
• 2 tablespoons olive oil
• 1.5 dl dry white wine or vegetable stock
• 2 tablespoons butter
• 2 cups Västerbottensost®, grated, for flarn
• Salad shoots
• Garden cress
• 0.5 dl Västerbottsost®, finely grated, for topping