Venison fillet with roasted carrot crème and flarn of Västerbottensost®

Fantastic venison fillet with crispy Västerbottensostflarn and smooth carrot crème. Perfect weekend food!

Ingredients

Detta recept innehåller:
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
Salt
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 Västerbottensost®, finely grated, for topping

HOW TO DO IT

105 MIN

Venison fillet with roasted carrot crème and flarn of Västerbottensost®

Carrot crème:
Scrub and divide the carrots lengthwise and place on an oven tray
Sprinkle with thyme and salt
Drizzle with olive oil and bake in the oven at 175° about 30 minutes
Place the carrots in a blender together with Västerbottensost®, wine and butter
Mix to a smooth crème and season with salt
Place over in a saucepan and keep warm until serving.

Flarn on Västerbottensost®:
Place grated cheese in small piles on an oven tray with parchment paper
Bake in oven at 175° until golden brown, 5–10 min.

Venison fillet:
Wipe the meat
Mix mushroom powder and juniper and pat into the meat
Brown it all around in butter and bake in the oven at 125°, until the meat has an internal temperature of about 56°
Serve the venison fillet with carrot crème, cheese flare, salad shoots and cress
Feel free to grate over some extra Västerbotten cheese®.

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