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.
|1 Side||Ribs of Wild Boar/Pork/Lamb|
|3 tbsp||Tiger Sauce|
|3 tbsp||BBQ Sauce|
|6 pcs||Beetroots, Large|
|1 pcs||Orange, Only use the Peel|
|1 pcs||Scallion, Shredded|
|1 cup / 2 dl||Yoghurt|
|3 tbsp||Picked Thyme|
|Salt and Pepper|
Part and boil the the ribs in salt water for approximately 30 min, rinse and let cool.
Rub the ribs with honey, Tiger- and BBQ-sauce, salt and pepper.
Cook the ribs on the grill while glazing them.
Cut the orange peel into fine strips.
Bring sugar and water to the boil, add the peel and boil for one minute and let cool.
Shred or slice the beetroots as thin as possible using a mandoline slicer or potato peeler.
Slice the scallion.
Mix the beetroot, pickled orange and scallion.
Flavour with salt pepper and some vinegar.
Mix yoghurt with freshly picked and chopped thyme, cumin, salt and pepper.