Roast boar might have been the Vikings party food of choice but venison was almost as popular, as Jespers delicious recipe proves. Heres how cooking like a Viking is done: VENISON WITH MEAD AND MUSHROOMS One venison filet Four slices of mature ham or good bacon 250g butter Handful of fresh mushrooms 300ml cream 200ml mead Check the fillet for tendons and remove. Cut the meat into four pieces and wrap each one in a slice of ham, fixing it in place with a tooth pick. Clean the mushrooms and slice or chop them. Next, brown 50g butter in a frying pan, then add the meat and cook to medium. Remove from the pan and cover with a paper towel and leave to rest while you make the gravy. Place 100g of butter in your pan and let it brown. Fry your mushroom until they take on some colour. Next, add the mead and let it reduce by a third before adding the cream. Reduce again by two thirds, before removing the pan from the heat and stirring in the rest of the butter. Serve the meat in the pan and grin along with the Norse gods as you enjoy it. BAKED BABY BEETROOTS 1kg baby beetroots 100g butter 100g honey Peel the beetroots and dry them. Melt the butter and honey in a frying pan, then add the beetroots, covering them completely in the mixture. Bake the beetroots for approximately 45 minutes at 175 degrees. Check and turn the beetroots regularly. SWEETHEART CABBAGE SALAD 400g sweetheart cabbage Eight baby leeks or one large one One pear A dash of apple cider vinegar Small handful of blackberries and blueberries 3tbsp rapeseed oil Sprinkling of chopped parsley Salt and pepper to taste Cut the sweetheart cabbage into 5mm slices and place in a large serving bowl. Cut the pear into thin slices, add the parsley and drizzle both with apple cider vinegar before throwing all of it over the cabbage with the blackberries and blueberries. Fry the leek in rapeseed oil with a pinch of salt until the edges turn brown and add to the salad as a topping Read more: dailymail.co.uk/femail/food/article-2874225/The-surprisingly-tasty-fare-whipped-chef-mission-revive-VIKING-food.html#ixzz3MBGmg81a Follow us: @MailOnline on Twitter | DailyMail on Facebook
Posted on: Wed, 17 Dec 2014 18:24:13 +0000
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