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.
4 SERVINGS KEBAB
|1 kg / 35 oz.||Wild Boar Loin or Ham|
|4 tbsp||Shawarma Spice Blend|
|Shawarma Spice Blend|
|100 g||Red Onion, Sliced|
|100 g||Celeriac, Julienned|
|100 g||Carrot, Julienned|
|2 dl||Apple Cider Vinegar|
|2 tsp||Coriander Seeds|
|2 tsp||Fennel Seeds|
|1 pcs||Red Chili|
|2 dl||Cooking Oil|
|1 pcs||Egg Yolk|
|2 tsp||Dijon Mustard|
|1-2 tsp||Red Chili Sauce, Hot|
|1 tbsp||White Wine Vinegar|
|1 tsp||Fish Sauce|
Paste the meat and cut into slices, rub the spice blend into the meat.
Thread onto skewers and grill over a medium heat.
Place the flank directly over the heat source until nicely browned.
Then grill indirectly until the internal temperature reaches about 60–65 degrees.
Put everything in a saucepan and bring to the boil.
Remove from heat and transfer to a “pickle jar”.
Leave for at least 3 days before use to bring out the flavor.
Mix/whisk together the egg yolk, mustard, vinegar.
Then add the oil in a fine stream until it’s nice and thick.
Add chili to taste.
Finish by packing the beets in a baking tin, topping with the pork and serving with the meat and sauce on the side.