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.
|1-2 pcs||Wild Ducks|
|1 pcs||Cinnamon Sticks|
|15 pcs||White Pepper Corns|
|15 pcs||Allspice Corns|
|6 pcs||Bay Leaves|
|1,5 litre||Game Broth|
|100 g||Root Vegetables and Onions|
|4 dl||Red Wine|
|1 tsp||Tomato Purée|
|1/2 dl||Chopped Parsley|
|8 pcs||Pork Slices|
|1/2 dl||White Wine Vinegar|
|Salt and Pepper|
THE WILD DUCK
Cut up the wild ducks according to the instructions and make gravy from the carcass.
Mix the dry spices in a coffee bean mixer or crush them finely in a mortar and roll the wild duck in the spice mix.
Grill or fry the duck, roast in the oven at 150 degrees for about 10-15 minutes until a core temp of 50 degrees is reached.
Take out the duck and let it rest before serving for about 10 min.
Make gravy from the duck carcass and giblets and with the root vegetables.
Boil down the broth with the red wine until 2/3 remain.
Sieve and reduce to half.
Finally, season with salt, pepper and whisk in a little butter at the end.
Peel and grate the beets.
Fry up and add vinegar, sugar, thyme and let it boil completely off.
Add a small bit of butter as well as salt + pepper.
Cut the pork in fine strips.
Boil in the honey and vinegar until the pork gets caramelized.
Grate the horseradish and mix with the parsley.
Finish by packing the beets in a baking tin, topping with the pork and serving with the meat and sauce on the side.