Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 450 grams of venison sirloin and season it with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 1.5 tablespoons of rapeseed oil in a large skillet or wok over medium-high heat.

3. 3

   Add the seasoned venison to the hot skillet and stir-fry for 3-4 minutes until browned, then remove it and set aside.

4. 4

   Add the remaining 1.5 tablespoons of rapeseed oil to the skillet, then add 600 grams of peeled and cubed sweet potatoes, 1 medium thinly sliced red onion, and 2 medium julienned carrots.

5. 5

   Stir-fry the vegetables for 8-10 minutes, or until the sweet potatoes are tender-crisp.

6. 6

   Return the venison to the skillet along with 150 grams of chopped kale, 1 teaspoon of crushed juniper berries, and 1 teaspoon of caraway seeds, stirring everything well.

7. 7

   Pour in 100 ml of vegetable broth and stir in 2 tablespoons of lingonberry jam, continuing to cook for 2-3 minutes until the kale wilts slightly and the sauce thickens.

8. 8

   Stir in 2 tablespoons of fresh chopped dill and season with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper before serving.