IN NORWAY, shaved reindeer meat melts into a creamy juniper-spiked mélange of bacon and wild mushrooms in an ancient dish called finnbiff. Our version uses venison from a deer but otherwise adheres to Norse tradition—including the use of brunost, a caramel-sweet whey cheese. Many large supermarkets stock it—look for the Ski Queen brand—but if you can’t find it, just substitute a spoonful of brown sugar. To slice your meat thinly enough, firm it up in the freezer for about half an hour first. (For bonus authenticity points, you can use a vegetable peeler to shave a hard-frozen roast.) Lingonberries are the Nordic cousin of cranberries, and the latter work fine; canned or jarred, look for whole berries, not the jellied version.
Ingredients
- 1 lb. venison roast, very thinly sliced
- ¼ lb. high-quality bacon, chopped
- 1 Tbsp. butter, more as needed
- ¾ lb. wild mushrooms, such as chanterelles, shiitake, and/or maitake
- 1 cup chicken stock
- 1 cup heavy cream (or half-and-half)
- ½ tsp. Worcestershire sauce
- 1 tsp. thyme
- 12 juniper berries, crushed and chopped
- 2 oz. Brunost or Ski Queen brand Gjetost cheese, sliced (optional; see note above)
- ½ cup sour cream
- 1 tsp. cornstarch
- Kosher salt and freshly ground black pepper, to taste
- Boiled potatoes and jarred lingonberries (or cranberries), for serving
- Add the bacon to a Dutch oven or large pot over medium heat. Cook, stirring frequently, until the bacon is golden and sizzling but not yet crispy. Use a slotted spoon to transfer the bacon to a bowl.
- You should have at least a tablespoon of fat in the pot. (If not, add a knob of butter or some oil.) Raise the heat to medium-high and add about half the sliced venison, letting it sit and sear for about 30 seconds before stirring it vigorously, as with a stir fry, until just a bit of pink remains, maybe a minute more. Transfer to the bowl with the bacon and repeat with the remaining venison.
- Add the butter and, when it’s melted, the mushrooms. Cook, stirring, for about 3 minutes, or until mushrooms are browned and beginning to sweat their juices. Add the stock, cream, Worcestershire sauce, thyme, and juniper berries and bring to a simmer. Lower the heat and let it gently bubble for 12 minutes.
- Return the bacon and venison to the pot along with the cheese and sour cream, stirring to melt the cheese and incorporate the sour cream. In a small bowl, mix the cornstarch with a few tablespoons of water to make a slurry. Stir this into the stew, a splash at a time, until the stew liquid thickens into a saucy consistency. (You may not need all of it.) Season to taste with salt and pepper.
- Serve over boiled potatoes. Some bright red lingonberries spooned on top add an earthy bittersweetness. Serves four
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