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.
|2 lb / 800 g||Fallow Deer Sholder|
|1 pcs||Garlic Clove|
|1 tbsp||Tomato Puree|
|1/2 Bottle||Red Wine|
|3-4 cups / 6-8 dl||Game or Chicken Stock|
|2 pcs||Parsley Root|
|2 pcs||Red Tangy Apples|
|Butter, for frying and for the vegetables|
|4 cups / 1 L||Assorted Mushrooms|
|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)|
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.
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
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