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Enjoy a delicious cheese crème, here served with venison, dried reindeer meat and smoked moose meat. The crème is also great to serve with a hearty vegetable stew.
450 g dried reindeer meat and smoked moose meat
2 dl smetana
3 dl Västerbottensost®, grated
1 pot of thyme
1.5 dl olive or rapeseed oil
Game meat with cheese crème on Västerbottensost® and thyme oil
Cheese crème: Peel, finely chop and fry the onion until it acquires a golden color. Let the onion cool slightly and then mix in the batter and grated Västerbotten cheese®. Let stand and soak about half an hour.
Thyme oil: Heat the oil to make it lukewarm and then add thyme sprigs. Mix the oil until it becomes a lovely green color and then let it drain through a fine sieve or a coffee filter. Pour into a glass bottle, keeping about two weeks at room temperature.
Serve the venison with the cheese crème and season
with thyme oil.
4 / 5. 1
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