Recipes with Rådyrkød (from the magazine)

Venison goulash

Cook only 1 liter of water with the peppercorns, allspice, juniper berries, thyme and ½ teaspoon salt. Then rinse the meat in cold water, and put it down to simmer in saucepan, covered, in 50 minutes. Take the meat out of the water, and cut it into 3 cm