Module 13 · Slow & Nordic
Venison with Juniper, Butter-Fried Chanterelles & Lingonberries
Venison with Juniper, Butter-Fried Chanterelles & Lingonberries is a keto dinner with 6.3 g net carbs, 44 g protein and 25 g fat per serving (426 kcal). It serves 4 and takes 40 minutes in total.
Lean, dark venison with a crisp crust of juniper and pepper, golden chanterelles in butter and just a spoonful of tart lingonberries: an autumn evening in the Norwegian forest.
How did it turn out? Rate this recipe
ratingratings
No ratings yet
Sign in to rate this recipeThanks! You rated it Could not save your rating. Please try again.
Allergens in this Ketogeni recipe: celery, milk. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 30 min · Total time: 40 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 6.3 g |
| Protein | 44 g |
| Fat | 25 g |
| Energy | 426 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 700 g venison loin or reindeer fillet, trimmed
- 12 piece dried juniper berries, crushed
- 1 tsp black pepper and 1 tsp sea salt
- 1 tbsp organic butter, for searing
- 300 g chanterelles, brushed clean
- 40 g organic butter
- 1 piece organic shallot, finely chopped
- 2 piece sprigs organic thyme
- 100 ml organic double cream
- 150 ml organic game or beef stock
- 40 g lingonberries, fresh, frozen or water-preserved (no sugar)
- 200 g organic kale or Brussels sprout leaves
Step-by-step method
- Rub the venison with crushed juniper, pepper and salt and leave at room temperature for 20 minutes.
- Sear in foaming butter over medium-high heat, turning, until browned all over and 54 °C inside, about 8–10 minutes. Rest 8 minutes.
- In the same pan, fry the chanterelles in the butter until their water has gone and they are golden, about 6 minutes; add shallot and thyme for the last 2 minutes.
- Lift out half the mushrooms. Add stock and cream to the pan and simmer 3 minutes until glossy.
- Wilt the greens in a little of the sauce.
- Slice the venison, serve on the greens with the chanterelles and sauce, and a small spoonful of lingonberries on the side.
Chef’s tips
- Venison is very lean: keep it pink, it dries out if cooked past medium.
- Unsweetened lingonberries are sharp; a little goes a long way.
Variations
- Use beef fillet if venison is hard to find.
- Use any wild mushrooms in season.
Storage
Best freshly cooked. Leftovers keep 2 days.
Questions and answers
How many net carbs are in Venison with Juniper, Butter-Fried Chanterelles & Lingonberries?
One serving has 6.3 g net carbohydrates, 44 g protein and 25 g fat (426 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Venison with Juniper, Butter-Fried Chanterelles & Lingonberries ahead, store or freeze it?
Best freshly cooked. Leftovers keep 2 days.
Which allergens are in Venison with Juniper, Butter-Fried Chanterelles & Lingonberries?
It contains celery and milk, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Venison with Juniper, Butter-Fried Chanterelles & Lingonberries gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Venison with Juniper, Butter-Fried Chanterelles & Lingonberries?
Yes. Use beef fillet if venison is hard to find. Use any wild mushrooms in season.