Juniper-Spiced Venison with Brown Goat Cheese Sauce

_MG_4924It's always hard to come back after a vacation, isn't it? After several shortened weeks from being in Minnesota and then from the holiday, I jumped right back into work on Monday and didn't really slow down until yesterday afternoon. It was a lovely week though, with an outdoor performance by the NY Philharmonic, a screening of Ferris Bueller's Day Off in my favorite park that included a spontaneous dance party, dinners with friends and, of course, some delicious food. Not a bad way to spend a week in New York, even if it feels like it's 100 degrees. _MG_4907 _MG_4910

Venison is not really what you think of as a summer dish; it always seems more suited to a cozy fireside meal than a summer dinner al fresco. However, when I was home, my dad had some excellent venison that was begging for a special occasion, and we decided that our whole family being together was the perfect excuse to try it. The venison was perfect, especially when we used this lovely recipe from the cookbook New Scandanavian Cooking. If you can't get venison, flank steak would be a lovely substitute. _MG_4911

 

 

 

 

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A couple of notes: gjetost, or brown goat cheese may be hard to find. If you can't find it, a smoked gouda or other pungent cheese would also be good. Additionally, we didn't have any lingonberry preserves on hand, so we quickly cooked some cranberries down with a little sugar, which was just as delicious.

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