AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Fallow-deer cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.
Read about the wild game cooking passion here.
INGREDIENTS
4 SERVINGS
2 lb / 800 g | Fallow Deer Roast |
2 tbsp | Thyme, Stripped |
3 cups / 1.2 pint / 6 dl | Beef or Wild Game Stock |
1.5 cup / 0.6 pint / 3 dl | Red Wine |
1 cup / 0.4 pint / 2 dl | Stock Vegetables: |
Carrot, Garlic, Parsnip, Celeriac | |
1 tbsp | Tomato Puree |
4 tbsp | Shallot, Chopped |
Butter |
THE ROLLS
4 pcs | Savoy Leaves, Large |
1 lb / 500 g | Almond Potatoes |
1.5 cup / 0.6 pint / 3 dl | Mushrooms, Cleaned and Chopped |
0.5 cup / 0.2 pint / 1 dl | Sour Cream |
3 tbsp | Fresh Herbs, Chopped |
1 pcs | Shallot, Chopped |
0.5 cup / 0.2 pint / 1 dl | Cheese, Grated |
Butter, Olive Oil, Salt and Pepper |
PREPARATION
FALLOW DEER
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Trim the meat and sprinkle with salt, pepper and thyme.
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Brown all sides of the meat in butter.
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Bake the roast in the oven at 150º C / 300º F, use a meat thermometer. At 62º C / 140º F, put the roast to rest uncovered for at least 15-30 minutes or even longer.
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Heat and carve just before serving.
THE GRAVY
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Brown the remainings from trimming the roast with the vegetables
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Add tomato puree and stock.
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Bring to the boil and skim.
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After about an hour, strain the sauce, if necessary reduce some more.
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Flavour with salt and pepper and finally whisk in the butter.
THE ROLLS
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Bring salted water to the boil, let the savoy leaves boil for 2 min, then let them cool down in cold water.
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Boil the unpeeled potatoes in salted water. Then peel the potatoes and mash them with e.g. a whisker.
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Mix in the sour cream, butter, olive oil, salt and pepper.
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Fry the coarsely chopped mushrooms in butter with shallots.
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Add the herbs and mix it with the creamed potatoes.
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Put a lump of creamed potatoes on each cabbage leaf, roll them together
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Brush with butter
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Sprinkle with cheese and bake them just before serving
SERVE
Heat the meat just before serving at 250º C/480º F, for 5 minutes and carve the meat and arrange on hot plates.
