Venison à la Lindström
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Venison à la Lindström with Spiced Celeriac Remoulade

Satisfying and delicious served for lunch or dinner.
Prep Time45 mins
Cook Time12 mins
Total Time1 hr 42 mins
Course: Lunch/Dinner
Cuisine: Swedish
Servings: 4 Servings
Author: Louise

Ingredients

  • 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

Instructions

  • 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.