Hjortfilé med Kantarellsås och Smörstekta Lingon
Venison Fillet with Chanterelle Cream Sauce and Butter-Fried Lingonberries
Yes, with a tweak: ensure the chanterelle sauce is cream-based with no flour or starch thickeners. About 12g net carbs per serving, on the higher side for Swedish food, so watch the portion.
What it is
Tender pan-fried venison fillet, traditionally game meat in Sweden, served with a rich and earthy chanterelle mushroom cream sauce and a side of tart lingonberries briefly fried in butter.
Key ingredients
Venison fillet, chanterelle mushrooms, heavy cream, butter, lingonberries (fresh or frozen, not jam), shallots, cooking oil, salt, black pepper.
How to make it keto
Ensure the chanterelle sauce is cream-based with no flour or starch thickeners. Request only fresh or unsweetened lingonberries, briefly fried in butter, avoiding traditional sugared lingonberry jam (lingonsylt). Confirm no starchy sides like potato gratin.
Watch out for
Flour/starch in sauce thickeners. Lingonsylt (lingonberry jam) is very high in sugar; explicitly ask for unsweetened, butter-fried berries. Restaurant often serves potato gratin or similar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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