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marinated leg of venison with grilled celery fries, Ramson cream and mash

 Leg of venison with grilled celery fries, mash and ramson cream

Serves 4

Venison
600 gr leg of venison, removed from the leg and trimmed (can be replaced by lamb)
2 dl red wine
1 dl plum vinegar
3-4 twigs of rosemary
3 cloves of garlic

Celery fries
2-3 celery, peeled, and sliced into 1/2 inch strips
2 tbsp. cold-pressed rapeseed oil

Ramson cream (if you serve lamb instead of venison, then the ramson can easily be replaced with mint)
A bunch of Ramson (can be replaced by chives)
3 dl skyr or low fat yoghurt
1 tsp. honey
2 tsp apple cider vinegar
Salt and pepper

Mash
600 gr potatoes
The remaining celery
1 dl low-fat milk
2 tbsp. cold-pressed rapeseed oil
2 tbsp. mustard

How it's done:
Clean the vegetables and preheat the oven to 180 degrees C°.

Venison - Mix the rosemary, wine, vinegar and garlic and place it with the venison in a bag in the fridge for about 12 hours. Then strain the marinade and reduce it in a pot over low heat until it has the consistency of syrup.
Sear the venison with the rosemary and garlic, season with salt and pepper and place it in the oven for about 10-15 min., until the meat has a nice red/pink colour.

Mash
- Peel the potatoes and boil them with what remains of the celery in unsalted water until they are fully cooked. Strain the water from the pot and let the remaining water vaporize. Add the low-fat milk and rapeseed oil, and mash the potatoes and celery with a whisk. Season the mash with salt and pepper and mustard.

Ramson cream - Blend the Ramson with the vinegar, honey and skyr and season the cream with salt and pepper.

Celery fries - Fry the celery fries on a grill or a grill pan on each side and season with salt and pepper.

Dinnertime -
 Cut the venison into slices and serve with the glace, mash and grilled celery with ramson cream.
 

Source: The editors of denmark.dk