A roast from the far north.


  • 1.2 kg venison roast

  • a handful of fresh thyme

  • a handful of fresh rosemary

  • sea salt flakes

  • Parsnip mash:

  • 6 potatoes

  • 3 parsnips

  • 2 tbs butter

  • 150-175ml milk

  • truffle oil

  • salt

  • Parmesan cheese


  • 1.

    Brown the roast on a frying pan with a drop of oil. Encase with rosemary and thyme sprigs and tie with a string. Season with salt and olive oil.

  • 2.

    Bake in 180°C oven for about 35–40 minutes, until the internal temperature is 50°C. Wrap in foil and let rest for 10–15 minutes.

  • Parsnip Mash::

  • 1.

    Boil the vegetables until they are done and drain well. Mash them, add butter and let it melt. Add milk and whisk into a smooth mass with a mixer. Season with Parmesan cheese, truffle oil and salt.

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