Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the venison loin by rubbing 1 teaspoon of sea salt and 0.5 teaspoon of black pepper all over the meat.

2. 2

   Peel and quarter 4 medium beetroots, then toss them with 1 tablespoon of rapeseed oil and a pinch of salt.

3. 3

   In a small saucepan, combine 0.5 cup of lingonberry jam, 2 tablespoons of minced chipotle in adobo, 1 tablespoon of crushed juniper berries, and 2 tablespoons of apple cider vinegar, then bring to a simmer for 5 minutes to create the glaze.

4. 4

   Set up your grill for indirect fire-roasting or preheat your oven to 200°C (390°F) with a roasting pan ready.

5. 5

   Place the seasoned venison loin and seasoned beetroots on the grill or in the roasting pan, cooking for 30-40 minutes, turning occasionally, until the venison reaches an internal temperature of 57°C (135°F) for medium-rare and the beetroots are tender.

6. 6

   During the last 10 minutes of cooking, brush the venison loin generously with half of the lingonberry-chipotle glaze.

7. 7

   Remove the venison and beetroots from the heat, let the venison rest for 10 minutes before slicing, and then drizzle the remaining glaze over the sliced venison and roasted beetroots.

8. 8

   Garnish with fresh dill if desired before serving.