THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM SOGNEFJORDEN IN WESTERN NORWAY.

I'M ANDREAS VIESTAD.

SOGNEFJORDEN IS NORWAY'S LONGEST FJORD, AND THE SECOND LONGEST IN THE WORLD -- 200 KILOMETERS, 125 MILES -- SURROUNDED BY STEEP MOUNTAINS TO THE NORTH AND TO THE SOUTH, AND AN IMPRESSIVE MOUNTAIN RANGE TO THE EAST.

WHEN PEOPLE WOULD MOVE ABOUT, IT HAD TO BE BY BOAT.

THE INTERIOR BELONGED TO THE WILD ANIMALS AND A FEW EQUALLY WILD PEOPLE.

IT IS SAID THAT THERE ARE MORE DEER IN SOGN THAN THERE ARE HUMANS.

IN TODAY'S PROGRAM, I'M GOING TO START OFF WITH THE MOST EXCLUSIVE CUT OF VENISON, THE FILLET.

IT IS SO TENDER AND SO FLAVORFUL THAT YOU JUST HAVE TO TRY IT RAW.

I'M GOING TO MAKE A STARTER WITH RAW VENISON, BUTTER AND PRUNE.

AND THEN, I'LL GO IN SEARCH FOR THE INNER QUALITIES.

I'M GOING TO USE THE LIVER TO BRING OUT LOTS OF GAMY FLAVORS, BUT ALSO THAT SMOOTH, VELVETY TEXTURE.

AND THEN I'M GOING TO PUT A CARAMELIZED TANGERINE ON TOP.

BUT NOT ALL VENISON MEAT IS TENDER.

THERE ARE CUTS THAT WE DON'T EVEN KNOW HOW TO NAME, AND THEY GO WELL IN A STEW.

I'M GOING TO MAKE A HUNTER'S STEW WITH SOUR CREAM AND GOAT CHEESE.

WE'LL DEPART TEMPORARILY FROM ALL THE MEAT.

I'M GOING TO MAKE A MULTI-LAYERED, MULTI-FLAVORED DISH WITH SMOKED TROUT.

AND FINALLY, I'LL MAKE VENISON STEAK WITH A SPICY GAME SAUCE.

THE SOGNEFJORD IS THE RESULT OF MORE THAN 60 ICE AGES OVER A PERIOD OF FOUR MILLION YEARS.

AFTER THE ICE RECEDED, THE LANDSCAPE ROSE ABOVE THE WATER, JUST LIKE WHEN YOU OFF-LOAD A BOAT.

AND THIS HERE IS CALLED ISOSTATIC READJUSTMENT.

AND I TELL YOU, SOGN WOULD HAVE BEEN NOTHING, HAD IT NOT BEEN FOR ISOSTATIC READJUSTMENT.

SOGN IS ISOLATED AND IT WAS LONG THE LEAST-KNOWN REGION FOR MOST NORWEGIANS.

BUT IT WAS DISCOVERED BY FOREIGNERS.

FROM THE 18th CENTURY, IT BECAME A FAVORITE HOLIDAY DESTINATION FOR OUTDOORS-LOVING GERMAN AND ENGLISH ARISTOCRATS, WHO CAME HERE TO HUNT AND FISH FOR SALMON AND TROUT.

I'VE EATEN QUITE A LOT OF MEAT IN MY LIFE, AND, OF ALL THE MEATS, I WOULD SAY THAT CAMEL AND DONKEY ARE PERHAPS THE TWO TOUGHEST TYPES OF MEAT.

ELEPHANT MEAT, ALSO QUITE TOUGH, BUT NOT QUITE AS TOUGH AS YOU WOULD THINK.

AND THE MOST TENDER OF THEM ALL WOULD BE VENISON.

AND IF YOU HAVE A FILLET OF VENISON, IT'S SO MELTINGLY TENDER THAT YOU CAN EAT IT RAW.

AND I THINK YOU SHOULD, BECAUSE WHEN YOU EAT IT JUST LIKE NATURE GAVE IT TO US, THEN YOU CAN ACTUALLY TASTE THE MEAT.

YOU DON'T TASTE THE PREPARATION, YOU JUST TASTE THE MEAT.

THE SECRET TO THIS DISH IS JUST CUTTING THE MEAT INTO REALLY, REALLY THIN SLICES.

THE MEAT SHOULD BE COLD, AND THAT'S NOT REALLY A PROBLEM HERE TODAY, BUT IF YOU'RE AT HOME, JUST PLACE THE MEAT IN THE FREEZER FOR ABOUT 15 MINUTES.

IT WON'T HAVE TIME TO FREEZE, BUT IT WILL FIRM UP AND BE MUCH EASIER TO CUT.

AND THEN, I JUST PLACE IT ON SOME PLASTIC FILM ON A TRAY.

WHAT WE HAVE NOW IS A CARPET OF MEAT, OR A CARPACCIO, IF YOU WILL.

AND YOU CAN EAT IT JUST LIKE THIS.

BUT AS WE ALL KNOW, IF YOU REALLY WANT TO BRING OUT FLAVOR AND WANT TO CREATE INTERESTING TEXTURES, WHAT YOU SOMETIMES NEED IS A BIT OF FAT.

EVERYONE WHO'S BEEN TO FRANCE AND TASTED THEIR FOIE GRAS KNOWS THAT THE SECRET IS IN THE FAT.

I'M JUST GOING TO ADD SOME BUTTER.

I'VE GOT SOME HERB BUTTER HERE, JUST WITH PARSLEY AND THYME, AND A LITTLE BIT OF OREGANO.

AND I'M CUTTING THAT INTO THIN SLICES, AND ADDING THE BUTTER TO HALF THE MEAT.

FOLD IT OVER, AND THEN FOLD IT ONCE MORE.

THIS IS QUITE HEAVY STUFF, SO I NORMALLY COUNT ONE LIKE THIS FOR EACH PERSON.

AND JUST LIKE WITH FOIE GRAS, IT'S NICE TO HAVE SOME SALT, AND SOMETHING SWEET, AS WELL.

SO, I'VE JUST GOT A PRUNE, AND I TEAR IT IN TWO.

THIS IS IT.

I DID HAVE THE AUDACITY TO COMPARE THIS TO FOIE GRAS.

WELL, ANOTHER THING THAT REALLY REMINDS ME OF FOIE GRAS, EVEN THOUGH IT'S NOT FATTY, IS THE LIVER.

IT HAS A REALLY RICH, GAMY FLAVOR, BUT THERE'S SOMETHING ABOUT THE TEXTURE, SOFT AND VELVETY, THAT REMINDS ME OF FOIE GRAS.

I JUST DREDGE IT IN FLOUR.

THAT'S TO GET A GOOD CRUST WHEN I FRY IT IN BUTTER.

AND IT DOESN'T NEED TO COOK LONG, JUST THREE OR FOUR MINUTES, MAX.

I'M GOING TO SERVE IT WITH A LITTLE SOMETHING THAT IS BOTH FRESH TASTING AND SWEET.

I'VE GOT SOME TANGERINE ORANGES, AND I'M JUST TURNING IT IN SUGAR, AND FRYING THAT, AS WELL.

JUST FOR A MINUTE OR TWO, UNTIL IT SLIGHTLY CARAMELIZES.

AND THEN SOME SALT AND THE TANGERINE.

TWO REALLY GAMY DELICACIES.

THE RAW TERRINE WITH BUTTER, AND THE LIVER WITH TANGERINE.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

AS A CONSEQUENCE OF SOGN'S ISOLATION, TRADING FOOD WITH THE REST OF THE COUNTRY COULD BE DIFFICULT.

THEREFORE, PRESERVING FOOD BECAME A NECESSITY.

MOST HOUSES HAD A BARN-LIKE STRUCTURE FOR CURING MEATS AND FISH, PLUS AN "ELDHUS," A SMOKE HOUSE.

[ COUGHING ] YOU'VE GOT TO SUFFER FOR YOUR ART.

[ HORN HONKS ] WE'RE ONBOARD "FLAMSBAHN," ONE OF THE MOST SCENIC ROUTES, I THINK, IN THE WORLD.

IT'S A SHORT STRETCH OF A TRAIN JOURNEY -- 20 KILOMETERS, OR 13 MILES.

BUT IT HAS AN ELEVATION OF MORE THAN 800 METERS, MORE THAN 2,500 FEET, AND THERE ARE 20 TUNNELS.

SO YOU CAN IMAGINE THAT WHEN THIS WAS BUILT, A CENTURY OR SO AGO, IT WAS BUILT WITH A LOT OF EFFORT.

AND I'VE GOT A SMOKED OCEAN TROUT, AND OCEAN TROUT IS A CLOSE RELATIVE OF SALMON, AND IT CAN BE USED IN MUCH THE SAME WAY.

SMOKED SALMON AND SMOKED TROUT ARE INGREDIENTS I NEVER TIRE OF, BECAUSE THERE'S SOMETHING ABOUT THE UNIVERSAL YUMMINESS OF SALTY, SMOKY, SLIGHTLY FATTY FOOD THAT YOU CAN COMBINE WITH ALL KINDS OF DIFFERENT FLAVORS.

IN THE SUMMER I COMBINE THEM WITH FRESH-TASTING BERRIES, AND NOW I'LL MAKE A STARTER WHERE I'LL COMBINE IT WITH THE "LEFSE."

IT'S THE SOFT NORWEGIAN FLATBREAD.

YOU CAN ALSO USE A TORTILLA, IF THAT'S EASIER FOR YOU TO FIND.

AND I'LL PLACE THE SMOKED TROUT ON TOP, AND MAKE A MULTI-LAYERED, MULTI-FLAVORED DISH, WHERE EACH BITE WILL TASTE SLIGHTLY DIFFERENT.

AND THE FIRST INGREDIENT I'M GOING TO USE IS CUCUMBER.

I'LL JUST PEEL IT SLIGHTLY.

AND SOME CARROT.

THIS CARROT IS SOFT AND SWEET.

I'VE BOILED IT, SO IT'S NO LONGER VERY CRUNCHY.

AND THEN FOR SOMETHING CRUNCHY, A BIT OF CELERIAC.

AND THEN PEAR -- THIS GIGANTIC, JUICY PEAR.

NOW WE'VE GOT A PLAYFUL MIX OF SALTINESS, SWEETNESS AND FRESH FLAVORS.

BUT WE NEED SOMETHING QUITE PUNCHY AS WELL, SO I'VE GOT SOME HORSERADISH, AND THAT CAN BE REALLY POWERFUL STUFF.

IF YOU JUST EAT IT LIKE THIS... [ COUGHS ] IT TAKES YOUR BREATH AWAY.

BUT IF YOU CUT IT INTO SMALLER PIECES, THEN IT WILL JUST BE A FRESH BREATH IN THE DISH.

AND THEN I FOLD IT, NERVOUSLY.

TO BE A BIT EXTRAVAGANT, A LITTLE BIT OF SALMON ROE.

LOOK AT THIS.

DEER ARE INCREDIBLY SHY -- SO SHY, IN FACT, THAT NO ONE REALLY NOTICED THAT THE POPULATION IN SOGN STARTED INCREASING.

AND TODAY, IT IS OFTEN SAID THAT THERE ARE MORE DEER THAN HUMAN.

BUT YOU STILL HAVE TO BE CLEVER TO HAVE ANY SUCCESS WHEN YOU GO DEER HUNTING.

YOU HAVE TO DRESS IN GREEN, AND TO SNEAK OR CRAWL UP ON THE ANIMAL.

[ SPEAKING NORWEGIAN ] >> WHEN THE GAME IS OVER AND THE HUNTER HAS WON OVER THE DEER, THEN THE REAL WORK BEGINS.

YOU'VE GOT TO CUT THE ANIMAL INTO INDIVIDUAL PIECES OF MEAT.

AND YOU KNOW, WE HAVE THESE MEAT CHARTS THAT TELL YOU, HERE IS THE STEAK, HERE IS THE FILLET, HERE IS THE SHOULDER.

BUT WHEN YOU'RE ACTUALLY DOING THE CUTTING YOURSELF, ESPECIALLY IF YOU'RE AN AMATEUR, THEN YOU WILL END UP FINDING THAT THE MAP AND THE TERRAIN DON'T ALWAYS GO TOGETHER, AND YOU'RE LEFT WITH SOME PIECES THAT JUST DON'T FIT IN.

AND THIS IS PERFECT STEW MEAT.

IT'S MEAT FROM ALL PARTS OF THE ANIMAL.

THEY'RE QUITE TOUGH, BUT IF YOU COOK THEM FOR A LONG TIME, THEY BECOME MELTINGLY TENDER.

THEY ALSO HAVE A LOT OF FLAVOR.

I'M GOING TO COOK N A QUITE PRIMITIVE WAY... JUST ADDING ALL THE INGREDIENTS TO ONE POT.

I'VE GOT ABOUT TWO POUNDS, A LITTLE LESS THAN A KILO, OF MEAT, AND NOT TOO MUCH VEGETABLES.

I'VE GOT TWO ONIONS THAT I'VE CHOPPED.

AND HALF A RUTABAGA, OR SWEDE.

IF YOU CAN'T FIND RUTABAGA YOU CAN ALSO USE JUST A COUPLE OF CARROTS, OR SOME CELERIAC, OR PARSNIP, OR A COMBINATION OF THEM ALL.

WE'RE GOING TO FLAVOR THIS WITH A LITTLE BIT OF JUNIPER THAT YOU CAN JUST CRUSH BETWEEN YOUR FINGERS LIKE THIS TO RELEASE FLAVOR.

LET'S DO THREE OF THEM.

AND THEN, A LITTLE BIT OF FLOUR TO THICKEN THE STEW.

ABOUT A TABLESPOON OF NORMAL ALL-PURPOSE FLOUR.

SALT... AND TWO LUMPS OF BUTTER.

I'M GOING TO HEAT IT TO SEAR IT A BIT BEFORE ADDING ANY LIQUID.

NOW, THE STEW HAS COOKED FOR ABOUT AN HOUR AND A HALF.

AFTER TEN MINUTES, I ADDED TWO CUPS -- THAT'S FIVE DECILITERS, OF STOCK.

NOW, AS YOU CAN SEE, IT HAS ALMOST STARTED TO DISINTEGRATE.

AND TO THIS I'M ADDING SOME SOUR CREAM.

AND THEN I'M GOING TO ADD A PECULIAR INGREDIENT -- THE NORWEGIAN BROWN FUDGE CHEESE.

TECHNICALLY, IT'S NOT A CHEESE, BUT IT'S A CARAMEL.

IT'S MADOM THE WHEY, WHAT'S LEFT OVER WHEN YOU MAKE CHEESE.

AND THE WHEY IS COOKED, IT'S REDUCED, UNTIL YOU HAVE A RESULTING CARAMEL.

AND SOMETIMES IT'S EVEN FURTHER REDUCED, UNTIL YOU HAVE SOMETHING THAT IS DARK, ALMOST BLACK.

AND THE FLAVOR OF THIS IS AMAZING -- ALMOST LIKE CHOCOLATE.

IT'S GOT A SLIGHT GOATY NOTE TO IT, BUT IT'S VERY, VERY PLEASANT, AS WELL.

I'M GOING TO ADD A GOOD SLICE OF THIS.

YOU CAN MAKE THIS HUNTER'S STEW WITHOUT, AS WELL... AND IT'S STILL QUITE DELICIOUS.

AND THEN JUST STIRRING IT ALL TOGETHER... AND COOKING IT FOR A MINUTE OR TWO, UNTIL THE CHEESE STARTS TO DISSOLVE.

THIS IS A ROUGH AND HEARTY STEW IF THERE EVER WAS ONE.

I'M ADDING A BIT OF LINGONBERRIES.

YOU CAN ALSO USE CRANBERRIES.

A LITTLE BIT OF WHITE GOAT CHEESE -- THAT WILL ALSO UNDERLINE SOME OF THE GAMY ASPECT OF THE DISH.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

SO, AFTER ALL THIS FOOD, ONLY ONE QUESTION REMAINS -- WHAT'S FOR DINNER?

WELL, STEAK IS FOR DINNER, AND WE'RE GOING TO HAVE VENISON STEAK.

AND A FUNNY THING ABOUT COOKING GAME -- WHEN YOU USE GAME YOU NEED A LOT LESS MEAT.

SO, I'M THE KIND OF PERSON WHO LIKES A REALLY BIG, BLOODY STEAK THAT FILLS UP MY ENTIRE PLATE.

BUT WHEN YOU HAVE MORE FLAVOR, YOU GET SATISFIED EARLIER.

SO, THESE STEAKS ARE BARELY FIVE OUNCES EACH, AND I THINK THAT'S THE PERFECT SIZE.

SO, THE ONLY QUESTION THAT REMAINS IS WHAT TO SERVE IT WITH.

I'M GOING TO SERVE IT WITH A JERUSALEM ARTICHOKE PUREE.

JERUSALEM ARTICHOKES ARE NOT THAT COMMON.

AND I THINK ONE REASON MIGHT BE THAT THEY ARE KIND OF FUNNY LOOKING.

SOME OF THEM LOOK LIKE THEY'VE HAD A BAD HAIR TRANSPLANT.

BUT THE FLAVOR IS AMAZING.

THEY HAVE A SORT OF SWEETNESS TO THEM THAT MIGHT REMIND YOU A LITTLE BIT OF TRUFFLES, ACTUALLY.

IF YOU CAN'T FIND JERUSALEM ARTICHOKES, YOU CAN USE CELERIAC AND PARSNIP.

I'VE JUST COOKED THEM IN LIGHTLY SALTED WATER.

AND THE POINT IS JUST TO COOK THEM UNTIL THEY ALMOST FALL APART.

JUST POUR OFF THE WATER, ADD SOME MILK OR CREAM.

I'M USING THE RICHER ALTERNATIVE -- CREAM.

AND THEN PUREE IT.

AND THEN IT'S REALLY UP TO YOU TO DECIDE HOW SMOOTH YOU WANT THE PUREE.

I THINK THAT IT'S NICE WHEN IT'S STILL A LITTLE BIT CHUNKY.

I'M GOING TO ADD WALNUTS, AND THEN YOU'LL HAVE SOMETHING CRUNCHY IN THE PUREE AS WELL.

THEN FOR THE MEAT.

PEOPLE ARGUE ABOUT WHETHER ONE SHOULD SALT THE MEAT BEFORE, DURING, OR AFTER FRYING IT IN THE PAN.

AND IT'S REALLY MUCH ADO ABOUT VERY LITTLE.

BECAUSE, IF YOU SALT THE MEAT JUST SECONDS BEFORE PLACING IT THE PAN, THEN THE SALT WON'T BE ABLE TO DRAW MUCH MOISTURE OUT OF THE MEAT.

AND I SALT THE MEAT ON ONE SIDE JUST BEFORE PUTTING IT IN THE PAN, AND THEN ON THE OTHER SIDE IMMEDIATELY BEFORE TURNING.

WHEN YOU'RE FRYING A STEAK, YOU SHOULD TURN IT OFTEN, PREFERABLY EVERY 30 SECONDS OR SO, AND PEOPLE DON'T REALLY BOTHER WITH THAT.

BUT IT IS AN ADVANTAGE -- IF YOU WANT A STEAK THAT IS VERY EVENLY COOKED, THEN FLIP IT AS OFTEN AS YOU CAN.

NOW THE STEAK IS DONE -- OR, RATHER, IT'S STILL QUITE RARE.

I THINK THAT I'VE PROVEN EARLIER THAT YOU CAN ACTUALLY EAT THIS MEAT WHEN IT'S STILL QUITE RAW.

NOW IT WILL BE PINK, REDDISH IN THE MIDDLE.

IT HAS FRIED IN THE PAN FOR ABOUT FIVE, SIX MINUTES.

I WOULDN'T FRY IT MORE.

BUT IF YOU LIKE IT MEDIUM OR WELL DONE, THEN JUST GIVE IT A COUPLE OF EXTRA MINUTES.

AND I'M GOING TO MAKE A SAUCE, SO I'VE GOT SOME VEAL AND GAME DEMI-GLACE.

YOU SEE, IT'S... WELL, NOW IT'S ALMOST FROZEN, BUT IT'S KIND OF LIKE A JELLY.

AND I'M DEGLAZING THE PAN WITH IT.

AND IT SMELLS WONDERFUL!

YOU'VE GOT THIS BROAD SPECTRUM OF AROMAS AND FLAVORS THAT YOU ONLY GET WHEN YOU HAVE TAKEN BONES, COOKED THEM FOR A VERY LONG TIME, AND THEN REDUCED THIS.

TO THESE MEATY FLAVORS, I'M GOING TO ADD SOME BLACKCURRANT SYRUP.

IF YOU CAN'T FIND BLACKCURRANT SYRUP, THEN YOU CAN JUST ADD A HANDFUL OF BLACKCURRANTS AND ADD A LITTLE BIT OF SUGAR TO TASTE.

AND TO THIS I'M GOING TO ADD SOME SPICES.

STAR ANISE.

SOME CLOVES -- TWO OR THREE CLOVES.

SOME CINNAMON.

I THINK ONE STICK WOULD BE TOO MUCH, HUH?

ABOUT THIS MUCH CINNAMON.

AND YOU SHOULD USE CINNAMON STICK, NOT POWDERED CINNAMON.

AND JUST LET IT SIMMER HERE FOR A COUPLE OF MINUTES.

IT WILL DRAW OUT QUITE A LOT OF FLAVOR.

IN ADDITION TO THE MEAT AND THE SAUCE AND THE PUREE, I MADE A SIMPLE PARSLEY SALAD WITH CURLY LEAF PARSLEY, FLAT LEAF PARSLEY, A LITTLE BIT OF ONION, A LITTLE BIT OF DATE.

IT'S NICE TO HAVE SOME FRESH FLAVORS AS WELL, WITH THE MEAT.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

>> FOR MORE INSPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEB SITE, NEWSCANCOOK.COM.

THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪