We had the good fortune to get some haunches of the popular Danish “summer venison” and serve them, quite simply, with gooseberry compote and redcurrants.
The season is quite short so we invite you to enjoy them now – preferably with a full-bodied King’s County Brown Ale from Nørrebro Bryghus.
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 Continue reading →
We love a tangy, traditional Danish gooseberry compote (or gooseberry ‘porridge’, as we call it in Danish) and it’s always very popular when we have it on the specials board.
Gooseberries are some of the most flavourful berries we enjoy during the Danish summer but it seems like the berries have fallen into oblivion in recent years…
This traditional gooseberry compote (or gooseberry ‘porridge’, as we call it in Danish) is always popular when we have it on the specials board. We are happy to share the recipe if you would like to try it at home.
Recipe for “*Gooseberry compote” Continue reading →