The Zebitz Vikings share the recipe for:
Deer with berry sauce and buttered turnips
600 g deer
125 g spring onions/scallions, finely chopped
2 tsp mustard seeds, crushed
1 tbsp butter
250 g plums, cored and chopped
125 g raspberries
125 g blackberries
100 ml mead
1 tsp dried mint, chopped
Boil or roast the meat to your liking.
Melt the butter in a pot and sauté the onions. Add the plums and berries and let it all boil until the fruit is soft and mushy. Crush the fruit with a spoon and add the mead.
Serve slices of meat with berry sauce, a sprinkle of mint, and buttered turnips.
1.5 kg turnips
3 l water or stock
100 g salted butter
Peal and quarter the turnips. Boil the turnips in water or stock. Drain the turnips when soft, add the butter, crush and mix well with a spoon.
The berry sauce is based on a recipe from the book 'An Early Meal' by Daniel Serra and Hanna Tunberg with alterations.