WILD GAME

RECIPE

WILD BOAR KEBAB

Aimpoint Wild Boar Kebab Recipe

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 KEBAB
1 kg / 35 oz. Wild Boar Loin or Ham
4 tbsp Shawarma Spice Blend
  Shawarma Spice Blend
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
  1. Paste the meat and cut into slices, rub the spice blend into the meat.

  2. Thread onto skewers and grill over a medium heat.

  3. Place the flank directly over the heat source until nicely browned.

  4. Then grill indirectly until the internal temperature reaches about 60–65 degrees.

PICKLES
  1. Put everything in a saucepan and bring to the boil.

  2. Remove from heat and transfer to a “pickle jar”.

  3. Leave for at least 3 days before use to bring out the flavor.

CHILI MAYONNAISE
  1. Mix/whisk together the egg yolk, mustard, vinegar.

  2. Then add the oil in a fine stream until it’s nice and thick.

  3. Add chili to taste.

GARNISH

Finish by packing the beets in a baking tin, topping with the pork and serving with the meat and sauce on the side.

Aimpoint Wild Boar Kebab Recipe