Dansk Gravad Dyrekød

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   Dansk Gravad Dyrekød
Danish Marinated Venison

Recipe by Henri Lee; shared by an acquaintence who lives in Denmark

For the Gravad Marinade:

A 250 g (8 oz) roast of venison or beef, trimmed and cleaned of all fat, silverskin etc.
100 g salt
90 g cane sugar
3 tbsp Arctic thyme (or ordinary dried thyme)
1 tbsp ground ginger
1 tbsp ground black pepper

Take all the ingredients for the marinade and mix well. Place the meat in a deep dish (e.g. a casserole dish). Pour the gravad mix all over the meat and place the casserole dish in the refrigerator.

Leave to rest in the refrigerator for at least 24 hours (48 hours is better). During the resting period, the meat should be turned once. After the time is up, remove from the liquid and slice thinly across the grain.

Currant Relish:

75 g fresh currants (lingonberries or cranberries can be substituted)
100 g sugar
Zest and juice from one orange, keep separate
20 g fresh ginger

Place sugar and orange juice in a small sauce pan. Bring to a boil, reduce heat and simmer until the sugar melts. Then add ginger and lastly, the currants. 

Allow the mix to continue to simmer until it begins to thicken slightly (about 10 min). Stir occasionally, and be careful not to crush all the currants.

After the sauce thickens, stir in the zest and set aside to cool.

Dressing:

1 tbsp white balsamic vinegar
2 tbsp olive oil
1 tbsp crushed angelica
Salt and white pepper

Mix well and adjust seasoning with salt and pepper.

Garnish:

100 g mixed green salad, washed and dried
25 g toasted cashew nuts
25 g shaved parmesan cheese

To Serve:

Place a small handful of salad on a plate with slices of gravad venison. Place a spoonful of lingonberry relish at the side of the carpaccio. Drizzle dressing over gravad venison and salad.
Sprinkle the sliced venison with cashew nuts and parmesan and serve.