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.
|2 lb / 900 g||Wild Boar Shoulder/Collar|
|3 tbsp||Tomato Puree|
|2 cup / 5 dl||Red Wine|
|4 cup / 1 l||Stock|
|8 pcs||Bay Leaves|
|4 pcs||Thyme Twigs|
|1 pcs||Garlic Colve, Whole|
|10 pcs||Juniper Berries|
|2 pcs||Shallots, Sliced|
|0,5 cup / 1 dl||Raisins|
|15 pcs||Apricots, Dried|
|0,5 cup / 1 dl||Almonds, Roasted|
|0,5 cup / 1 dl||Herbs, Mixed|
Cut the meat in cubes, 2-3 cm, and brown in butter, season with salt and pepper.
Add the tomato puree, wine and stock, bring to a boil and skim. If you own a pressure cooker you can use that. It’ll save you time and you’ll get a wonderful and rich stew.
Add the bay leaves, thyme, garlic and juniper berriers and let it cook in the pressure cooker for about 35 minutes, or if you use a regular pot, let it simmer on the stove for 2 hours.
Fry the sliced onions together with almonds, apricots and raisins, and add it to the stew together with the diced potatoes.
Let it cook for 5 minutes then add the herbs, and if needed, thicken with cornstarch and season with salt and pepper.
Boiled Potatoes, chopped and unpeeled.