Ingredients
Scale
- 2 lb venison roast or beef brisket, bone-in
- 1 lb pork shoulder (optional)
- 2 tbsp olive oil
- Salt and black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup juniper berry glaze or reduction
- 1 loaf dark rye bread, sliced
- 1 cup mushroom gravy
- 1 lb mixed root vegetables (potatoes, carrots)
- 1 cup mixed berries for glaze
- Fresh herbs for garnish
Instructions
- Preheat oven to 350°F (175°C). Season meat with salt, pepper, and herbs; sear until browned.
- Roast in a pan until internal temp reaches 135°F (57°C) for medium-rare venison; rest 10-15 minutes.
- Roast root vegetables with olive oil, salt, and pepper until tender.
- Warm rye bread and mushroom gravy; prepare the berry glaze.
- Slice meat and arrange on a platter with vegetables, bread, and glaze; garnish with herbs and serve family-style.
Notes
- Substitute beef brisket or lamb if venison isn’t available
- Make the glaze ahead and reheat before serving
- Glaze can be reduced for a thicker sauce
- Use gluten-free rye bread if needed
- Prep Time: 20 mins
- Cook Time: 1 hr 30 mins
- Method: Roasting, Searing
- Cuisine: Norse-inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 40 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 120 mg
