The season for the popular Danish “summer venison” is short so we recommend you enjoy the tasty meat while you can.
We like to serve the venison as traditional “smørrebrød” with a tangy gooseberry compote and sugary redcurrants.
Recipe for haunch of “summer venison” with gooseberry compote and redcurrants
“SUMMER VENISON” WITH GOOSEBERRY COMPOTE AND REDCURRANTS
1 deboned haunch of “summer venison”, approximately 1 ½ kg
Salt & freshly ground pepper
12 slices of dark rye bread & butter
1/2 kg gooseberries
1/2 dl water
75 grammes sugar with pectin
½ vanilla pod
2 dl redcurrants
2 dl water
1 dl sugar
Trim the venison for fat, rub it in salt & pepper and wrap it in plast foil.
Put the venison in the oven at 120 degrees Celsius for about 1 hour. It is done when the core temperature reaches 65 degrees Celsius. Take the roast out of the oven and leave it to cool on a cutting board.
Rinse the gooseberries and remove the flowers.
Pour half of the berries and the water in a pot and bring it to a boil. Let it boil till it has the consistency you prefer (approximately 10 minutes). Add the remaining berries, the sugar and the vanilla pod and let it boil for approximately 5 minutes.
Leave the compote to cool off, take out the vanilla pod and season the compote with sugar.
Pour water and sugar in a pot, bring it to a boil and let it cool off.
Rinse the berries – leave them on the stalks – dry them and place them in the syrup.
Place the barries and the syrup in an airtight container and keep it in the fridge till you need the berries.
Slice the venison thinly and arrange the slices on the buttered bread.
Place two spoonfuls of gooseberry compote in the middle of the venison.
Garnish with warercress and redcurrants (without the syrup).
We recommend a home-made aromatic, flavourful buckthorn aquavit and a dark full-bodied King’s County Brown from Nørrebro Bryghus for the venison.