Classic Moose or Venison Roast with Cream Sauce

Name: Classic Moose or Venison Roast with Cream Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Cuisine: swedish
Ingredients: 1 kg moose or venison roast (such as topside or knuckle); 1 tbsp salt; 1 tsp freshly ground black pepper; 1 tsp dried juniper berries, crushed; 2 tbsp butter for searing; 2 pcs fresh thyme sprigs; 2 clove garlic cloves, crushed; 1 pcs yellow onion, cut into wedges; 1 pcs carrot, cut into large chunks; 3 dl water for the roasting pan; 3 dl heavy cream; 1.5 tbsp concentrated game or veal stock; 1 tbsp messmör (sweet whey butter) or jelly; 1 tbsp blackcurrant jelly; 1 tsp soy sauce (Japanese or Chinese); 1 tbsp cornstarch (optional, for thickening); to taste salt and freshly ground white pepper

By Culiora

Klassisk älg- eller hjortstek med gräddsås served on a plate, photographed in natural light

A classic game roast made from moose or venison, slow-roasted at a low temperature for a juicy and tender result. Traditionally served with a rich cream sauce flavored with messmör, juniper berries, and pan drippings.

Servings: 4
Prep time: 20 min
Cook time: 90 min
Total time: 110 min

Ingredients

1 kg moose or venison roast (such as topside or knuckle)
1 tbsp salt
1 tsp freshly ground black pepper
1 tsp dried juniper berries, crushed
2 tbsp butter for searing
2 pcs fresh thyme sprigs
2 clove garlic cloves, crushed
1 pcs yellow onion, cut into wedges
1 pcs carrot, cut into large chunks
3 dl water for the roasting pan
3 dl heavy cream
1.5 tbsp concentrated game or veal stock
1 tbsp messmör (sweet whey butter) or jelly
1 tbsp blackcurrant jelly
1 tsp soy sauce (Japanese or Chinese)
1 tbsp cornstarch (optional, for thickening)
to taste salt and freshly ground white pepper

Instructions

Take the meat out of the refrigerator at least 45–60 minutes before cooking to bring it to room temperature. Preheat the oven to 125°C with conventional top and bottom heat.
Trim the meat of any silverskin or sinew. Combine the salt, freshly ground black pepper, and crushed juniper berries, then rub the seasoning mixture evenly all over the roast. Truss the roast with kitchen twine if needed for a more uniform shape.
Heat the butter in a cast-iron skillet over high heat. Sear the meat on all sides for 3–4 minutes until it develops a nice, golden-brown crust. Add the thyme sprigs and crushed garlic cloves toward the end, basting the meat with the melted butter.
Place the onion and carrot pieces in the bottom of a roasting pan. Set the roast on top of the vegetables. Pour the water into the skillet used for searing to deglaze the pan, then pour the liquid around the vegetables in the roasting pan.
Insert a meat thermometer into the thickest part of the meat. Place the roasting pan in the lower part of the oven. Roast until the thermometer reads 56–58°C for medium-rare or 60–62°C for medium, approximately 1–1.5 hours.
Remove the roast and wrap it loosely in parchment paper or aluminum foil. Let the meat rest for at least 15–20 minutes before carving so the juices can redistribute.
Strain the pan drippings from the roasting dish into a saucepan, pressing the juices out of the vegetables. Simmer the drippings over medium-high heat for a few minutes until reduced to about 1.5 dl.
Add the heavy cream, concentrated stock, messmör, blackcurrant jelly, and soy sauce to the saucepan. Simmer the sauce over medium heat for 5–8 minutes. If you prefer a thicker sauce, whisk the cornstarch into 1 tbsp cold water and stir it in. Season to taste with salt and freshly ground white pepper.
Carve the roast into thin slices against the grain. Serve with the warm cream sauce, boiled or pressed potatoes, and stirred lingonberries.