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 Sholder |
1 pcs | Onion |
1 pcs | Garlic Clove |
1 pcs | Carrot |
1 tbsp | Tomato Puree |
1/2 Bottle | Red Wine |
3-4 cups / 6-8 dl | Game or Chicken Stock |
2 pcs | Parsnips |
2 pcs | Parsley Root |
2 pcs | Red Tangy Apples |
Butter, for frying and for the vegetables |
PICKLED MUSHROOMS
4 cups / 1 L | Assorted Mushrooms |
1 pcs | Ginger |
1 pcs | Onion |
1 cup / 2 dl | Pickling Brine with Bay Leaves and Black Pepper |
(1 part white vinegar 12% acidity, 2 parts sugar and 3 parts water) |
PREPARATION
THE STEW
-
Peel and chop coarsely (1cm) onion, garlic and carrot
-
Brown the meat
-
Add onions, carrot, cacao and tomato puree and fry for a minute
-
Pour the wine and add water to cover the meat
-
Skim while simmering the stew. Let simmer for about 90 minutes.
THE VEGETABLES
-
Set the oven on 150º C / 300° F
-
Peel and chop the white root vegetables and add butter in small lumps, olive oil, salt, pepper and half of the thyme
-
Bake the vegetables soft i oven
-
Core and cut the apples into wedges
-
Fry in butter with some salt, pepper and thyme
PICKLED MUSHROOMS
-
Clean and cut the mushrooms
-
Shred ginger and onion
-
Bring the pickling brine to the boil
-
Add onion and mushroom, simmer for 1 minute and pour into glass jar.
-
When tender remove the meat, reduce the liquid until satisfactory taste
-
Add some butter, flavour with salt, pepper and add the remaining thyme
-
Put vegetables, apples and meat into the pot
