Recipe: Roasted venison silverside by Jimmy Stening

Let our Norma Academy member, BBQ master and hunter Jimmy Stening offer one of his delicious game recipes. This time he tempts us with roasted venison silverside with chanterelles, fried potato crisps and truffle cream.

- We are in the middle of the hunting season and hopefully you too have had the chance to fill the freezer with some of the world's finest ingredients. This year I was lucky enough to get a roe buck during the first days of the hunting season (of course with the lead-free Norma ECOSTRIKE), and in this article I show you how with the right accessories can serve roasted venison silverside that make the taste buds dance samba.



Roasted venison silverside with chanterelles, fried potato crisps and truffle cream


You need:

  • 600 g venison (in this case, silverside)
  • 1 pot of thyme
  • 4 large potatoes
  • 1 red onion
  • 4 dl chanterelles
  • 1 teaspoon truffle oil
  • 1 pack natural Philadelphia cheese
  • 1 liter of cold-pressed rapeseed oil (suggested Skeby Guld)
  • 4 tablespoons BBQ sauce (In this case, High Coast’s “RÖK”)

Here’s how you do it:

Trim the meat and cut it into rectangular pieces (about 10-12 cm long), salt and pepper and rub into the meat. Brown the meat in a hot frying pan (I suggest a Lodge cast iron pan), evenly on all four sides. When this is done and the meat has a nice color all around, it is time to chop the fresh thyme and place it on parchment paper. Distribute evenly and wrap the meat tightly in the paper and put it back in the frying pan WITHOUT having it on the plate so that it gets some radiant heat. Let it sit for about half an hour. Do not forget to turn the meat a few times in the meantime.


Shred the potatoes on a grater or mandolin so you get thin, crispy sticks. Heat a saucepan with the rapeseed oil and fry the equivalent of one potato at a time. Stir occasionally so that it does not clump together. The temperature of the oil should be 160 - 170 degrees and the time in the pot should be about 2 - 3 minutes, slightly depending on the thickness of the rods.


Pickled red onions

Here’s what you need:

  • 1 red onion
  • 1/2 dl vinegar (12%)
  • 1 1/2 dl water
  • 1 dl sugar
  • 2 pinches freshly ground black pepper
  • 1 pinch of salt


Here’s how you do it:

Boil vinegar, sugar and water to a layer, add salt and pepper, allow to cool. Slice the red onion with a mandolin (approx. 2 mm thick) and place in the pan in a glass jar. Leave in the fridge overnight. If you want a little heat, you can finely chop a little bell pepper or chili and mix into the law.


Truffle cream


Finely chop 0.5 dl thyme. Add truffle oil, a little salt and pepper and mix it into the cream cheese, season with a little salt and pepper. Put it in a liquor bag and spray it in the right amount. If you want a thinner consistency, you can mix in a little crème fraîche.




First of all, I want to thank Marita Niclazon who delivered the fine freshly picked chanterelles so that I got the whole thing together in the dish. "From forest to table", climate-smart - I love it!
Preheat (blanch) the chanterelles, fry them in butter with a little salt and pepper until they get a nice, golden color.

Served with a cold beer from the local brewery!

Good luck!


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