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.
|1.8 lb / 700 g||shoulder of wild boar|
|1 cup / 2 dl||wine, white or red|
|1 cup / 2 dl||soy, Japanese|
|2 tbsp||chopped fresh ginger|
|2 tbsp||smoked bell pepper|
|½ cup||apricots, shredded|
|Tortilla bread, small|
|Baby gem lettuce|
|Avocado, celery, red onion|
|Parsley, sour cream|
Brown the meat in butter with salt and pepper, onion, chilli, apricots and spices. Add wine and soy.
Heat the oven to 85-90 C (185-195 F). Cover with lid and cook the meat in oven for app. 10 h over night.
Lift up the meat and pull it into strips. Reduce the stock and season with some vinegar, butter and spices.
Shred and chop the vegetables.
Arrange on tortillas with sour cream, avocado, cilantro, red onion, celery and Sriracha mayo.