Pan-Seared Venison with Hasselback Potatoes & Mushroom Cream

Recipe

A classic Scandinavian dish, featuring Venison (Deer) Loin. The rich, earthy mushroom sauce paired with the tartness of the lingonberries and the crunch of the hasselback potatoes creates a perfect balance of textures and flavors.

Ingredients

serves 4

Hasselback Potatoes

• 4 large Russet or Yukon Gold potatoes (approx. 800g / 28 oz)

• 60g (4 tbsp) Unsalted butter, melted

• 4g (1 tsp) Sea salt

Venison & Kale

• 680g (24 oz) Venison loin or backstrap, room temperature (two 12 oz portions)

• 30ml (2 tbsp) Neutral oil (grapeseed or canola)

• 40g (3 tbsp) Butter, for basting

• 4 cloves Garlic, smashed

• 4 large leaves Lacinato (Dino) kale, stems removed

Mushroom Lingonberry Sauce

• 300g (10 oz) Wild mushrooms (chanterelles or cremini), chopped

• 2 Small shallots, minced

• 240ml (1 cup) Beef or game stock

• 240ml (1 cup) Heavy cream

• 30g (2 tbsp) Fresh or frozen lingonberries (or lingonberry jam)

Garnish

• Fresh chervil sprigs

• Extra lingonberries

• Flaky sea salt

Instructions

1. Heat Oven: Preheat your oven to 200°C (400°F).

2. Prep Potatoes: Place 800g (28 oz) potatoes between two wooden spoons to prevent cutting all the way through.

3. Slice Potatoes: Make thin, even slices every 3mm (1/8 inch) along the entire length of all four potatoes.

4. Bake Potatoes: Brush with 60g (4 tbsp) melted butter and sprinkle with salt; bake for 50–55 minutes.

5. Prep Kale: Tear kale into large pieces; toss with a little oil and salt in a bowl.

6. Roast Kale: Spread kale on a separate tray; roast during the last 8 minutes of potato baking.

7. Sear Venison: Heat 30ml (2 tbsp) oil in a large heavy skillet (or two smaller ones) until shimmering.

8. Cook Meat: Sear 680g (24 oz) venison for 3–4 minutes per side for medium-rare ($54^{\circ}C$ / $130^{\circ}F$ internal).

9. Baste Meat: Add 40g (3 tbsp) butter and garlic; spoon foaming butter over both loins for 1 minute.

10. Rest Meat: Remove venison from pan; let rest on a warm plate for 10 minutes before slicing.

11. Sauté Mushrooms: In the same pan, sauté 300g (10 oz) mushrooms and shallots until well-browned and moisture evaporates.

12. Deglaze Pan: Pour in 240ml (1 cup) stock, scraping the bottom; reduce by half over medium-high heat.

13. Finish Sauce: Stir in 240ml (1 cup) cream and 30g (2 tbsp) lingonberries; simmer until it coats a spoon.

14. Carve: Slice the rested venison loins into 1.5cm (1/2 inch) thick medallions.

15. Plate: Divide sauce among four plates; top with venison, potatoes, crispy kale, chervil, and berries.