Charred gravad venison with pickled beets and truffle aioli plus shaved Parmesan

(Serves 4)

500g of meat e.g. loin or top round
50ml salt
75ml sugar
2 teaspoons crushed black pepper

Char the meat very quickly on all sides. Mix the sugar, salt and pepper in a bag. Add the meat and shake. Let the meat stand in the fridge for 24–48 hours depending on how cured you want the meat to be.


2 egg yolks
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
200ml rapeseed oil
Truffle oil, garlic and salt

Mix the egg yolks, mustard and vinegar in a mixer. Add the oil drop by drop. Flavour with garlic, salt and a few drops of truffle oil.

Pickled beets:

Mix 50ml spirit vinegar (12%) with 100ml sugar and 150ml water until the sugar has dissolved. Peel and thinly slice several kinds of beets (chioggia, yellow and red) and put them in the pickling solution.

Serve the meat thinly sliced with a little lettuce, the truffle aioli and the beets. Top with Parmesan shavings.


Recipe Malin Nilsson, Elgsjögården



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