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 lb / 500 g||Ground deer meat|
|0.5 cup / 1 dl||Creme Fraiche|
|1-2 tbsp||Dijon Mustard|
|4 pcs||Sourdogh/Hamburger buns|
|Salt & Pepper|
Mix the meat with the egg to a smoth paste and season with salt and pepper. Add some stripped fresh thyme. Fry in butter.
Mix the crème fraîche with the mustard, flavour with salt, pepper and perhaps some honey.
Fry the eggs in butter.
Rinse the lettuce.
Fry och roast the bread and make your hamburger with bread, mustard crème, lettuce, burger, mustard crème, fried egg, pickles and bread. In that order.