Tjalknol, Frost Bump Venison
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 hrs
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Brining Time
5 hrs
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Total Time
12 hrs 10 mins
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Servings
10
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Calories
297 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Scandinavian
Tjalknol, Frost Bump Venison
Description
The Tjalknol recipe starts by slow-roasting a venison or beef roast in a low oven set to 175°F until the internal temperature reaches approximately 140°F, which can take 6 to 12 hours depending on size. Concurrently, a brine is prepared by boiling water with kosher salt, crushed juniper berries, bay leaves, mustard seeds, crushed white and black peppercorns, and crushed garlic cloves, which is then cooled.
After roasting, the meat is immersed in the cooled spiced brine for a minimum of 5 hours up to a full day to absorb flavor and subtle saltiness. This process enhances the meat's aroma and imparts complexity similar to light curing without drying it out. The roast is then rinsed and sliced for serving.
This preparation yields tender venison with a distinct herbal and spice character alongside the natural game flavor. The slow roasting preserves juiciness, and the brine adds depth without overwhelming the meat.
The roast can be served chilled or warmed, accompanied by horseradish cream mixed with minced dill or other condiments to complement the salty, aromatic profile. The recipe is scalable for larger roasts by adjusting brine quantity and resting times accordingly.
Ingredients
- 3 pound venison or any other red meat, or beef roast
- 1 cup kosher salt
- 8 cups water
- 5 bay leaf
- 1/4 cup juniper berries crushed
- 2 tablespoons mustard seeds
- 1 tablespoon white peppercorns crushed
- 1 tablespoon black peppercorn crushed
- 3 cloves garlic crushed
Instructions
- Take the roast out of the freezer and unwrap. Set it on a tray and put it in the oven. Turn the oven to 175°F. Let this cook undisturbed until the thickest part of the roast reaches about 140°F. Typically this is between 6 and 12 hours, depending on the roast. A 3-pound roast should take maybe 7 to 8 hours.
- After you set the meat in the oven, make the brine by combining the remaining ingredients in a pot large enough to hold the roast. Bring this to a boil, turn off the heat and cover the pot. It will cool as the meat cooks.
- When the meat is done, set it in the brine and let it steep for at least 5 hours, and up to a day -- it will get saltier the longer it sits.
- Remove the roast, rinse quickly in cool water, pat dry, slice and serve.
Notes
- The roasting time depends on the size of the meat; larger roasts require longer cooking and brining times.
- If more brine is required for bigger roasts, scale the brine ingredients proportionally.
- Serve with a sour cream and horseradish sauce, optionally adding minced dill for added flavor.
- The meat can be served warm or cold after brining and rinsing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 50g | 100% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 154mg | 51% |
| Sodium | 81mg | 3% |
| Potassium | 460mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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