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 pcs | Hare Fillets |
1 tbsp | Spice blend - pink pepper, green pepper, black pepper |
400 g | Green Asparagus |
1 pcs | Shallot, Minced |
Butter, Olive Oil | |
2 dl | Cooking Oil |
10 pcs | Wild Garlic Leaves |
20 g | Flat Leaf Parsley |
1 pcs | Lemon |
1 dl | Herb Sallad |
1/2 dl | Roasted Hazelnuts |
1 dl | Cream Cheese |
Salt and Pepper |
PREPARATION
HARE FILLET
Season the hare with salt and pepper.
Then smoke at low heat (+50-60 °C) for 2-4 min.
Allow to cool.
ASPARAGUS
Pick over and trim the asparagus.
Finely mince the shallot.
Heat the butter and the oil.
Put in the asparagus and put on 1/2 dl water to simmer covered for 2min.
Take out and set aside on a plate.
WILD GARLIC OIL
Heat the oil to 60 °C
Blend the wild garlic, parsley and a pinch of salt until the oil is smooth.
Season to taste with a little grated lemon zest and juice.
GARNISH
Cut up the hare and plate up with asparagus, hazelnuts, cream cheese wild garlic.
