WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Smoked hare fillet 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 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 dl||Herb Sallad|
|1/2 dl||Roasted Hazelnuts|
|1 dl||Cream Cheese|
|Salt and Pepper|
Season the hare with salt and pepper.
Then smoke at low heat (+50-60 °C) for 2-4 min.
Allow to cool.
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.
Cut up the hare and plate up with asparagus, hazelnuts, cream cheese wild garlic.