Hjortestek
Roast wild venison larded and glazed, served with root-vegetable purée and a dark berry jus.
Cultural Context & History
Where reindeer gives way to red deer in the northern forests, hjortestek takes the festive stage — dark, lean and mineral, finished with a jus sharpened by wild berries.
Ingredients
- 1.5 kg venison roast (deer leg), tied
- 2 tsp salt, 1 tsp black pepper
- 3 tbsp butter
- 1 carrot and 1 onion, roughly chopped
- 1 rosemary sprig
- 200 ml red wine, 400 ml beef stock
- For the sauce: 2 tbsp double cream and a spoonful of rowanberry jelly
Recommended Tools
- Meat thermometerCatches the exact 58°C pull point for rosy meat.
- Heavy roasting tinHolds the roast, aromatics and wine for even braising.
- Butcher's twineTies the leg evenly so it cooks uniformly.
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Step-by-Step Instructions
- 1
Tie the roast into an even shape and rub all over with the salt and pepper.
- 2
Brown it well in the butter in a hot pan, turning to colour every side.
- 3
Transfer to a roasting tin with the carrot, onion and rosemary, pour in the wine and stock, and roast at 125°C until the internal temperature reaches 58°C.
- 4
Wrap in foil and let rest for 15 minutes while you finish the sauce.
- 5
Strain the pan juices into a pot and simmer with the double cream and a spoonful of rowanberry jelly until glossy.
- 6
Carve into thick slices and spoon the sauce over to serve.
Chef's Tip
Venison is lean and dries fast — a low 125°C oven and a pull at 58°C keep the centre rosy, and the carryover under the foil settles it to a perfect medium-rare.
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