Hjortekjøtt (venison)

Instructions

1. Cut the meat into thick slices about 2 cm thick and season them with salt, pepper and thyme.
2. Heat the oil in a casserole over high heat and sear the meat for 2 minutes on each side, then set aside.
3. Lower the heat, add the sliced onion and cook for 4 minutes until soft.
4. Add the crushed juniper berries and the flour, stir for 1 minute, then gradually pour in the stock.
5. Return the meat to the sauce, cover and simmer gently for 25 minutes.
6. Add the cream and lingonberry jam, then reduce for another 5 minutes, stirring.
7. Serve the meat coated in sauce, with the oven-baked potatoes and fresh lingonberries.