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.
|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.