WILD GAME

RECIPE

WILD BOAR RIBS

with Beetroot, Pickled Orange & Thyme Yoghurt

Aimpoint Wild Boar Ribs 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
1 Side Ribs of Wild Boar/Pork/Lamb
3 tbsp Honey
3 tbsp Tiger Sauce
3 tbsp BBQ Sauce
2 tbsp Vinegar
6 pcs Beetroots, Large
1 pcs Orange, Only use the Peel
3 tbsp Sugar
3 tbsp Water
1 pcs Scallion, Shredded
  Vinegar
1 cup / 2 dl Yoghurt
3 tbsp Picked Thyme
1 tbsp Cumin
  Salt and Pepper

PREPARATION

THE RIBS
  1. Part and boil the the ribs in salt water for approximately 30 min, rinse and let cool.

  2. Rub the ribs with honey, Tiger- and BBQ-sauce, salt and pepper.

  3. Cook the ribs on the grill while glazing them.

THE BEETROOTS
  1. Cut the orange peel into fine strips.

  2. Bring sugar and water to the boil, add the peel and boil for one minute and let cool.

  3. Shred or slice the beetroots as thin as possible using a mandoline slicer or potato peeler.

  4. Slice the scallion.

  5. Mix the beetroot, pickled orange and scallion.

  6. Flavour with salt pepper and some vinegar.

PICKLED YOGHURT
  1. Mix yoghurt with freshly picked and chopped thyme, cumin, salt and pepper.

  2. Enjoy!

Aimpoint Wild Boar Ribs Recipe