Venison, pickled chanterelles & mustard rye crumble

Venison, pickled chanterelles & mustard rye crumble

Nordic Light
2 with leftovers
25 mins
Cooking time
30 mins
Simon Bajada

Venison, like all game, is a very lean meat. It goes well with bitter and sweet flavours, and in many traditional Nordic recipes it’s cooked as a stew with cream. I love it cured or served rare and cold as it is here. Left-over venison can be added to salads or served on crispbread.

It’s best to prepare these pickled chanterelles at least a day in advance, so that the mushrooms can settle in the pickling solution.


Quantity Ingredient
100g chanterelles, cleaned with a brush and larger mushrooms torn in half
300g small new potatoes
15g salted butter
3 tarragon sprigs, leaves picked, plus extra to garnish
1 x 400g venison fillet
1 tablespoon rapeseed oil
Rosehip ketchup

Light pickling solution

Quantity Ingredient
300ml apple-cider vinegar
150g caster sugar
1 teaspoon salt
3 dried juniper berries
2 allspice berries
2 bay leaves

Mustard rye crumble

Quantity Ingredient
125g rye flakes
2 tablespoons rapeseed oil
1 teaspoon dijon mustard
1 teaspoon honey


  1. For the pickling solution, put all the ingredients in a saucepan along with 200 ml of cold water. Bring to a boil then reduce the heat and simmer gently, stirring, for 2 minutes, until all the sugar has dissolved. Remove from the heat and set aside to cool.
  2. Place the chanterelles in a non-reactive bowl and pour over the cooled pickling liquid. Leave for at least 30 minutes, preferably overnight.
  3. When ready to cook, add the potatoes to a saucepan of boiling water and cook them until they are tender and easily pierced with the point of a knife. Drain, add the butter and tarragon and toss together. Keep warm with the lid on.
  4. Preheat the oven to 180°C. Line a baking tray with baking paper.
  5. Season the venison fillet well with sea salt and freshly ground black pepper. Heat the oil in an ovenproof frying pan or cast-iron grill pan over a high heat, add the venison and fry for 30 seconds on each side to seal the meat. Transfer to the oven to cook through. How long it needs will depend on the thickness of the meat and how well it was sealed in the pan; 8–10 minutes is usually enough. You want the meat to be quite rare so it should just spring back when you press it. Remove from the oven and place on a board. Cover with foil and leave to rest in a warm place for 10 minutes.
  6. To serve, cut the rested venison fillet into very thin slices and divide between serving plates. Top with the mustard rye crumble, pickled mushrooms and tarragon sprigs and serve with the potatoes and rosehip ketchup.
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