I’m staying with my parents in the Swedish countryside. It is lovely with the picturesque snow covered view and my mother makes the house so Christmassy the days leading up to Christmas.

My parents have a freezer full of game most of the time as well, and I love this. On Saturday mum made venison steak with juniper berries and red wine and I showed her how to make English roast potatoes, which my dad loved. Great teamwork and lovely food, but you might have guessed that already? 🙂

Venison steak with juniper berries and red wine, serves 3

500 g thick slices of venison steak (we had fallow deer)

butter and olive oil

a few juniper berries

a lage splash of red wine

Sear the meat in a frying pan with the oil and butter. Season with salt and pepper and the juniper berries. Pour in the wine and put the lid on. 5 minutes later remove the meat and let it rest. Slice it before serving and it will be nice and pink.

Sauce

butter

sauce flour

the meat juices

salt & pepper

concentrated game stock

cream

Make a roux with butter and flour. Add cream and the meat juices. Bring to a boil and add stock, salt and pepper.