Venison fillet with roasted carrot crème and flarn of Västerbottensost®
Fantastic venison fillet with crispy Västerbottensostflarn and smooth carrot crème. Perfect weekend food!
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Cooking tools:
- Blender
- Instant-read thermometer
- Oven
- Baking sheet
- Saucepan
- Skillet
- Parchment paper
- Grater
- Chef's knife
- Cutting board
- Paper towel
- Plate
Ingredients
- 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 1/2 dl dry white wine or vegetable stock
- 2 tablespoons butter
- 2 cups Västerbottensost®, grated, for flarn
- Salad shoots
- Garden cress
- 1/2 dl Västerbottensost®, finely grated, for topping
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