Juniper-Spiced Venison with Brown Goat Cheese Sauce Recipe

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Juniper-Spiced Venison with Brown Goat Cheese Sauce
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  1. Pat the meat dry with paper towels. Combine 6 of the juniper berries, the fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Rub the meat with the spices and place it on a plate. Set aside at room temperature while you make the sauce.
  2. Put the flour in a small bowl and whisk in 1/4 cup of the stock; make sure there are no lumps. Pour into a small saucepan, add another 1/4 cup stock, and bring to a boil, whisking constantly. When the mixture has started to thicken, stir in the remaining 1/2 cup stock and bring to a boil. Add the sour cream and the remaining 2 juniper berries, reduce the heat, and simmer for 2 to 3 minutes. Add the brown cheese and stir until melted and incorporated. Set the sauce aside.
  3. Heat the butter in a cast-iron or other heavy skillet over high heat. Sear the fillets for 5 minutes, turning to brown on all sides. Transfer the meat to a plate and let rest for 4 to 5 minutes. Return the meat to the skillet and cook for 3 to 4 more minutes, until medium-rare. Let rest for 5 minutes.
  4. Meanwhile, add the aquavit to the sauce and bring to a simmer over medium heat. Season with salt and pepper to taste.
  5. Cut the fillets into 1/2-inch slices and place on four plates. Drizzle the sauce over the meat. Serve immediately, with lingonberry preserves on the side.
  6. Andreas Viestad shares his tips with Epicurious: ·Lingonberry preserves can be found in some supermarkets and in specialty stores. Cranberries can be used as a substitute. ·Norwegian or other Scandinavian aquavit is available in most liquor stores. To make your own mock version, add the following spices to a 1-liter bottle of vodka: 2 teaspoons caraway seeds, 1 teaspoon fennel seeds, 2 teaspoons dill seeds, 2 star anise, 1 tablespoon coriander seeds, 1 whole clove, one 1-inch cinnamon stick (optional), and 2 teaspoons cumin seeds (optional). Let stand 2 to 3 weeks, shaking the bottle occasionally, then strain and discard the solids. This infused vodka can be substituted for aquavit in recipes, and is also delicious drunk straight.
  7. Adapted with permission from Kitchen of Light: New Scandinavian Cooking by Andreas Viestad, (C) 2003 Artisan
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 198.11 Kcal (829 kJ)
Calories from fat 105.53 Kcal
% Daily Value*
Total Fat 11.73g 18%
Cholesterol 64.52mg 22%
Sodium 98.5mg 4%
Potassium 357.63mg 8%
Total Carbs 6.81g 2%
Dietary Fiber 0.26g 1%
Protein 15.81g 32%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 2%
Iron 2mg 11%
Calcium 79.2mg 8%
Amount Per 100 g
Calories 189.5 Kcal (793 kJ)
Calories from fat 100.95 Kcal
% Daily Value*
Total Fat 11.22g 18%
Cholesterol 61.72mg 22%
Sodium 94.22mg 4%
Potassium 342.09mg 8%
Total Carbs 6.51g 2%
Dietary Fiber 0.25g 1%
Protein 15.12g 32%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 2%
Iron 1.9mg 11%
Calcium 75.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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