Game meat recipes
5 nov. 2020
Wild Game Stew
In Sweden, it is very common to enjoy in a rich wild game stew during dark autumn and winter evenings, preferable paired with a rich wine or dark beer. It is a relatively easy dish to make and it will fill your kitchen with great wild aroma.
5 nov. 2020
"Skav" - Chafing
"Skav" or chafing is a Nordic dish that dates back thousands of years. Cutting up game meat into very thin slices is an old way of taking advantage of the whole animal. It was also the staple dish for hunters and reindeer herders to prepare something fast and nutritious over an open fire in the wild.
5 nov. 2020
Wild Game Steak
Steak is a very common and great way to prepare wild game meat such as moose, deer and wild boar. Most cuts are suitable for a steak and it always yield great results, with a juicy and tender center filled with wild rich taste.
5 nov. 2020
Moose Burger (BBQ)
Moose burger is the ultimate BBQ burger. Compared to regular beef burgers, moose burgers have a stronger and fuller taste, perfect to throw on the BBQ for you and your family and friends.
3 nov. 2020
Wild boar fillet in creamy tarragon sauce
Wild boar fillet in creamy tarragon sauce is an excellent way to create a rich, creamy dish with the tender wild boar fillet. Enjoy it with a nice bottle of Chianti or similar red wine.
3 nov. 2020
Slow cooked moose steak or frost lump - "tjälknöl"
Tjälknöl is an ingenious way of cooking a large piece of meat. The method was invented by the Sami people, in northern Sweden, Norway and Finland. The Sami would keep their best pieces of meat by burying them in the snow.
When they wanted to cook their tjälknöl they would dig another hole in the snow, fill it with rocks and then build a charcoal fire on the rocks. They would then wrap the meat, put it on the fire, cover it with earth and cook it very slowly, usually overnight. The final stage was to soak it in a hot marinade and leave it to go completely cold. The meat is then sliced as thinly as possible. The result is an absolutely stunning piece of meat, quite dense, slightly salty and delicately flavoured