Andreas Viestad’s Juniper-Spiced Venison with Brown Goat Cheese Sauce

For all of the many wonderful types of cuisine available in the L.A. area, Scandinavian is a food genre where we as a city fall flat. Luckily, our grocery stores overflow with exotic products, making it easy to come by the venison, Norwegian cheese, aquavit and lingonberries needed to make this wintry dish. The recipe is from KCET chef Andres Viestad, who updates Viking recipes for the modern palate. Enjoy!

Juniper-Spiced Venison with Brown Goat Cheese Sauce
Serves 4
Four 1/2-pound venison fillets
8 juniper berries, crushed
1 teaspoon crushed fennel seeds
Fine sea salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup game or beef stock
1/2 cup sour cream
1/2 to 1 ounce gjetost or Norwegian fudge cheese (Ski Queen), sliced
2 tablespoons unsalted butter
1 to 2 tablespoons aquavit
Lingonberry preserves or whole-berry cranberry sauce

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Tags: recipe recipes food venison meat goat cheese norwegian food aquavit