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Venison is both nutritious and environmentally friendly. The meat stems from wild game that have grazed freely and eaten birch shoots, conifer, grass, leaf and herbs that are rich on minerals.

Lightly smoked hare fillet

Lightly smoked hare fillet

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty. Ingredients
2 pcs Hare Fillets
1 tbsp Spice blend - pink pepper, green pepper, black pepper
400 g Green Asparagus
1 pcs Shallot, Minced
  Butter, Olive Oil
2 dl Cooking Oil
10 pcs Wild Garlic Leaves
20 g Flat Leaf Parsley
1 pcs Lemon
1 dl Herb Sallad
1/2 dl Roasted Hazelnuts
1 dl Cream Cheese
  Salt and Pepper

Directions

Hare fillet

1. Season the hare with salt and pepper.

2. Then smoke at low heat (+50-60 °C) for 2-4 min.

3. Allow to cool.

Asparagus

1. Pick over and trim the asparagus.

2. Finely mince the shallot.

3. Heat the butter and the oil.

4. Put in the asparagus and put on 1/2 dl water to simmer covered for 2min.

5. Take out and set aside on a plate.

Wild garlic oil

1. Heat the oil to 60 °C

2. Blend the wild garlic, parsley and a pinch of salt until the oil is smooth.

3. Season to taste with a little grated lemon zest and juice.

Garnish

Cut up the hare and plate up with asparagus, hazelnuts, cream cheese wild garlic.