This looks amazing and is the work of an archeological chef who wants to bring Viking cuisine back to life. Granted, they didn’t have potatoes then, but I’m betting that this would be amazing with roasted potatoes.
VENISON WITH MEAD AND MUSHROOMS
One venison filet
Four slices of mature ham or good bacon
250g butter
Handful of fresh mushrooms
300ml cream
200ml mead
Check the fillet for tendons and remove. Cut the meat into four pieces and wrap each one in a slice of ham, fixing it in place with a tooth pick.
Clean the mushrooms and slice or chop them. Next, brown 50g butter in a frying pan, then add the meat and cook to medium. Remove from the pan and cover with a paper towel and leave to rest while you make the gravy.
Place 100g of butter in your pan and let it brown. Fry your mushroom until they take on some colour. Next, add the mead and let it reduce by a third before adding the cream. Reduce again by two thirds, before removing the pan from the heat and stirring in the rest of the butter.
Serve the meat in the pan and grin along with the Norse gods as you enjoy it.
If you want to learn more, pop along to http://www.dailymail.co.uk/femail/food/article-2874225/The-surprisingly-tasty-fare-whipped-chef-mission-revive-VIKING-food.html#ixzz3MIF2vq9o
Matthew Sylvester 
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