On our plates: Venison roast, wild mushroom risotto, sea kale

Rolf rolled the self-hunted venison around a handful of garden herbs and butter before roasting it on the grill. So tender, soft, and juicy.. To accompany the meat, I prepared mushroom risotto with our finds from the day before (porcini, sweet teeth, chanterelles) and a stock made with some of last year's dried winter chanterelles. Also on the plate: grilled cauliflower and lightly boiled and salted sea kale from the end of the world. Literally.

There is a quaint and starkly beautiful island south of Oslo called Tjøme and the very tip of that island was crowned Verdens Ende, or the end of the world. We went there and came across a few beautiful sea kale (strandkål)  plants growing in the sandy, rocky soil:

Before picking some to take home, we tasted a bit of a leaf raw. Very thick, though not unpleasant, with distinct notes of both cabbage and the sea. Salty.

The view from Verdens Ende looking out over the North Sea.

For dessert: carrot cake topped with fresh wild raspberries and a glass of wild strawberry vodka.