Juniper-Spiced Venison with Brown Goat Cheese Sauce

Ingredients

Before you start

• •
  Pat the venison fillets dry with paper towels.
• •
  Crush 6 of the juniper berries and combine with the fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper.
• •
  Rub the spice mixture all over the meat and place on a plate; set aside at room temperature while making the sauce.
• •
  In a small bowl, whisk the flour with 1/4 cup of the stock until no lumps remain.
• •
  Slice the gjetost cheese and set aside.

Instructions

1. 1.
   Pour the flour-stock mixture into a small saucepan, add another 1/4 cup stock, and bring to a boil over medium heat, whisking constantly until the mixture begins to thicken.
2. 2.
   Stir in the remaining 1/2 cup stock and bring back to a boil.
3. 3.
   Add the sour cream and the remaining 2 juniper berries, reduce the heat, and simmer for 2 to 3 minutes.▶3:00
4. 4.
   Add the brown cheese and stir until fully melted and incorporated, then set the sauce aside.
5. 5.
   Heat the butter in a cast-iron or other heavy skillet over high heat until hot.
6. 6.
   Sear the venison fillets for 5 minutes, turning to brown on all sides, then transfer to a plate and let rest for 4 to 5 minutes.▶5:00
7. 7.
   Return the meat to the skillet and cook for 3 to 4 more minutes until medium-rare, then let rest for 5 minutes.▶5:00
8. 8.
   Meanwhile, add the aquavit to the sauce and bring to a simmer over medium heat; season with salt and pepper to taste.
9. 9.
   Cut the fillets into 1/2-inch slices and arrange on four plates, drizzle the sauce over the meat, and serve immediately with lingonberry preserves on the side.