Cured Roe Deer With Blueberry Sour Cream by Master Chef Jon Aga

ThorNews met the renowned Norwegian Master Chef, Jon Aga during a cooking seminar at the Leka Islands in Nord-Trøndelag County.

Mr. Aga and his wife Anna run the Vega Havhotell in the Vega Islands, and they are famous for using local food such as moose, deer, salmon, halibut and trout. Mr. And Mrs. Aga love genuine food inspired by Northern Norway and the Mediterranean cuisine. Most of the products are delivered by local suppliers, and their menu is based on seasonal ingredients.

ThorNews proudly presents to our readers an exclusive recipe by Mr. Aga: Cured Roe Deer With Blueberry Sour Cream.

 

Ingredients

1.1 pounds roe deer filet (or any other wild meat can be used)

 

Seasoning

3 tablespoons sugar

3 tablespoons salt

½ teaspoon white pepper

 

Vegetables

4 tablespoons fine chopped Juniper berries

1 carrot in thin slices

4 tablespoons fine chopped leek

2 tablespoons wine vinegar

 

Method

Spread half of the vegetables on a big plate. Sprinkle with half of the seasoning mix. Place the roe deer filet on top of ‘the bed’. Add the rest of the vegetables and seasonings. Sprinkle with vinegar.

Leave it cool for 24 hours.

 

Blueberry Sour Cream

4 tablespoons Sour cream

4 tablespoons fresh blueberries/blueberry jam

3 tablespoons sugar

1 tablespoon black pepper

 

Mix well and add sugar to your perfection.

Serve as a starter on a piece of toast, or as a snack.

 

Recipe by Jon Aga

Text and photo by: Anette Broteng Christiansen, ThorNews

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Categories: Culinary Surprises, Recipes

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