Roasted Venison with Lingonberry Sauce (Ceptais Gliemežvārds ar Mellenīšu Mērci)

Ceptais Gliemežvārds ar Mellenīšu Mērci, or Roasted Venison with Lingonberry Sauce, is a traditional dish from Livonian cuisine that combines the rich flavors of venison with the tartness of lingonberries.

Gluten Free Dairy Free Main Course Livonian Livonian Cuisine Venison Lingonberry
Roasted Venison with Lingonberry Sauce (Ceptais Gliemežvārds ar Mellenīšu Mērci)

Ingredients

  • 1 lb venison, cut into steaks
  • 1 cup lingonberries
  • 1/4 cup honey
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F.
  2. Season the venison steaks with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Sear the venison steaks for 2-3 minutes on each side.
  5. Transfer the steaks to a baking dish and roast in the oven for 10-12 minutes for medium-rare, or longer to desired doneness.
  6. In a small saucepan, combine lingonberries and honey. Cook over medium heat until the berries burst and the sauce thickens.
  7. Serve the roasted venison with the lingonberry sauce drizzled on top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
30g
Carbohydrates
15g
Fat
20g

Supplies

Baking dish Skillet Saucepan

Tools

Oven Stovetop

Serving suggestions

Serve the roasted venison with a side of roasted vegetables and a glass of red wine.

Tips & tricks

For a more intense flavor, marinate the venison steaks in lingonberry sauce for a few hours before cooking.

Cost

$25