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Venison tenderloin with celeriac and sweet potato mash

Venison tenderloin with celeriac and sweet potato mash

What you need:

  • 2 tenderloin from venison

  • 1 celeriac

  • 1 large sweet potato

  • 1 handful Parmesan cheese

  • butter

  • deep fried red beetroot and Jerusalem artichoke chips

  • 8 small spring onions

  • red wine for sauce

  • venison stock

  • fresh rosemary


  • Peel the celeriac and potatoes and cut into large dices

  • Put into a pot with unsalted water

  • Cut the tenderloins into four 15 cm pieces

  • Roll each one in film, very tight that you get kind of sausages.

  • Turn on oven and set it to 60 degrees

  • "bake" the venison "sausages" until they reach a temperature of 54 degrees

  • Take them out and put aside


  • In a pot add 1 dl venison stock and 5 dl red wine

  • Reduce until you have 2 dl

  • Just before serving whisk in some cold butter lumps

  • Boil the potatoes and celeriac until tender

  • Drain

  • Add Parmesan and a lump of butter

  • With a hand blender, blend until you have a smooth texture

  • Season with salt

  • Unwrap the meat

  • Fry them for 1-2 min on each side in a pan with some olive oil, butter and chopped Rosemary

  • Fry the spring onions in a pan with a little olive oil

  • Arrange on heated plates and garnish the mash with some deep fried chips

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