WILD GAME
RECIPE
WILD BOAR KEBAB
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Wild boar kebab 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 KEBAB
| 1 kg / 35 oz. | Wild Boar Loin or Ham |
| 4 tbsp | Shawarma Spice Blend |
| Some Butter or Olive Oil |
PICKLES
| 100 g | Red Onion, Sliced |
| 100 g | Celeriac, Julienned |
| 100 g | Carrot, Julienned |
| 3 dl | Water |
| 2 dl | Sugar |
| 2 dl | Apple Cider Vinegar |
| 2 tsp | Coriander Seeds |
| 2 tsp | Fennel Seeds |
| 1 pcs | Ginger |
| 1 pcs | Red Chili |
CHILI MAYONNAISE
| 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 |
PREPARATION
KEBAB
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.
PICKLES
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.
CHILI MAYONNAISE
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.