WILD GAME

RECIPE

WILD GAME SAUSAGE

with lemon cabbage

Aimpoint Viltkorv

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 lb / 500 g Wild Game Mince
4 oz / 100 g Fat Pork Shoulder
2 oz / 50 g Shallots, Chopped and Fried
5 pcs Anchovies Fillets
1.5 cup / 3 dl Cream
1 tbsp Aniseed, Cinnamon, Juniper Berries, Pink Pepper
1 pcs Bay Leaf
  Salt and Pepper
  Casings, Preferably Lamb
THE CABBAGE
0.25 lb / 250 g Pointed Cabbage, Sliced
1 pcs Onion
1 pcs Lemon, Zest and Juice
3 tbsp Sugar
2 oz / 50 g Butter
0.5 cup / 1 dl White Wine
  Salt and Pepper
  Flat-Leaf Parsley

PREPARATION

THE SAUSAGE
  1. Make a coarse mince of meat, anchovies, spices and pork.

  2. Steam the sausages for about 2 minutes and then let them cool.

  3. Grill or fry just before serving.

THE CABBAGE
  1. Slice the cabbage and chop the onion finely.

  2. Grate the zest of the lemon and squeeze the jucie.

  3. Fry the cabbage in butter in a pot together with lemon zest and onion.

  4. Add the juice, sugar and wine and simmer under the lid until the cabbage is softened.

  5. Season with salt and black pepper.

  6. Dice the bacon finely and fry crispy.

  7. Pluck the leaves from the parsley and mix it with the bacon just before serving.

SERVE

Serve the sausage and cabbage with nice mashed potatoes or in a bread.

Aimpoint Viltkorv