Venison with Mashed Swede and Mushrooms

Ingredients

• 1 small swede
• 0.5 lemon (juice)
• Salt
• 100 ml heavy cream
• 1 tbsp butter
• freshly ground pepper
• freshly grated nutmeg
• 200 ml game stock
• 20 ml cognac
• 1 lingonberry
• 100 g double cream
• Salt
• pepper (from the mill)
• 100 g chanterelles
• 50 g autumn trumpet mushrooms
• 1 tsp shallot cubes
• 2 tbsp butter
• Salt
• Pepper
• freshly grated nutmeg
• 1 tbsp chopped parsley
• 6 venison medallions (60 g each)
• 1 Tbsp clarified butter
• Salt
• Pepper
• 1 small swede
• oil

Instructions

1. 1.

   Wash, peel and chop the swede for the mash. Boil in salted water with lemon juice until tender. Remove with a slotted spoon and puree finely in a blender. Transfer to a pot, season with salt, pepper and nutmeg, stir in cream over low heat, then fold in butter.

2. 2.

   Add game stock, cognac and lingonberries to a pot. Heat and reduce by half. Stir in double cream, simmer until thickened, strain through a sieve, season with salt and pepper.

3. 3.

   Clean chanterelles and autumn trumpets, chopping if desired. Sauté shallot cubes in hot butter until translucent, add mushrooms and fry briskly until liquid evaporates. Season with salt, pepper and nutmeg, fold in parsley.

4. 4.

   Sear venison medallions in hot clarified butter for 3-4 minutes per side to pink. Season with salt and pepper, remove and keep warm.

5. 5.

   For chips, peel the swede and slice thinly with a mandoline. Cut circles of 4 cm diameter and fry in hot oil until crisp, lightly salt.

6. 6.

   Plate venison medallions on warmed plates with swede mash. Insert swede chips into the mash and scatter mushrooms loosely over the medallions.