Time: 12-17 hours
Ingredients (8-10 servings)
- 1,5 kg of frozen venison roast of moose. Also works well with reindeer or fallow deer
- 1 litre of water
- 4 tbsp salt
- 1 yellow onion
- 2 cloves of garlic
- 1 tbsp dried thyme
- 1/2 tbsp of dried rosemary
Place the frozen roast in an ovenproof dish.
Place the pan with the roast in the lower part of the oven and set the oven to 75 degrees (70 degrees in a convection oven). Insert a meat thermometer when the roast has thawed (after about 2-3 hours).
Leave the roast in the oven for 8-12 hours. When the thermometer reads 55°C, it is red ("medium rare"), at 65°C it is slightly pink and at 75°C it is "well done".
Salt solution: Boil water with salt in a large saucepan (should have room for the roast) and let it cool. Cut the onion into thin slices and place in the pan. Add the garlic and herbs. When the roast has reached the desired internal temperature, take it out and put it directly into the pan. Leave it to cool for 4-5 hours
Cut the meat into thin slices and serve with a potato gratin and fresh salad. Tjälknöl is also fantastic on a sandwich!
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