January feels like we’re lumbering through the grey and the cold that forces its way through our clothes and into our bones. I need comfort at this time of year and it had occurred to me whilst sitting in my kitchen flicking through my recipe notebook that I hadn’t made this Swedish classic for some time.
‘Biff à la Lindström’ Beetroot, capers, minced beef and pork or just beef and cooked potato. This has always been a firm family favourite in my house. My Grandmother taught me how to make it, there are recipes with or without the inclusion of gherkin, we debated back then whether to add or not, Mormor loved gherkins and so do I but I prefer just to taste the piquancy of capers with the beetroot.
As I mention this is most commonly made with beef or a blend of beef and pork but as venison is readily available at this time of year, lean and healthier, I’ve revised my recipe.
This image shows the recipe divided in half.
You can cut the celeriac into matchsticks or if you have a mandoline this will do the job perfectly.
Venison à la Lindström with Spiced Celeriac Remoulade
- 600 g Minced Venison
- 135 g Potato (I used desiree)
- 2 Egg Yolks
- 1 small Onion finely chopped
- 4 Tbls Sweet Pickled Beetroot finely chopped
- 2 Tbls Capers finely chopped
- Salt & Pepper
- Olive Oil & a knob of Butter
- Spiced Celeriac Remoulade
- 500 g Celeriac peeled and cut into matchsticks
- Juice of a Lemon
- 50 g Good Mayonnaise
- 50 g Natural Live Yoghurt
- 1 Red Chilli finely chopped
- 1 Tbls White Wine Vinegar
- 1 Tbls Dijon Mustard
- a small handful each of Dill & Flat Leaf Parsley chopped
- Salt & Pepper to taste
- To begin cook the potato in boiling salted water without peeling first. Once cooked, peel and finely dice. Finely chop the onion and sauté in a little olive oil until translucent. Cool both.
- In a large mixing bowl, stir together the venison, cooled onion and potato, add the egg yolks, pickled beetroot and capers then season. Using your hands, shape the mixture into 4 large burgers or 6 small. Place in the fridge for 15 minutes.
- Place the celeriac in a bowl, add the lemon juice, vinegar, mustard, mayonnaise and yoghurt and season. Stir well and then add the herbs and chilli, check the seasoning and leave to stand for 30 minutes.
- In a large frying pan heat the butter and a little olive oil over medium to high heat. Add the burgers, flip once, cook until each side is a rich golden brown and the centre is cooked as you’d like. Serve with the celeriac remoulade.