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.

Moose tartar with jalapeño, onion, rye crisps, and carrots

Watch chef Peter Skogström prepare this dish

Recipe (4 persons)

1 lb /400 g	elk, topside or prime rib
3 tbsp	olive oil
	salt & pepper
	zest from 1 lemon
2 carrots	colourful
1	red onion
2 tbsp	white wine vinegar
1 tbsp	olive oil, fruity
	salt & pepper
½ lb / 200 g	rye bread
2 oz / 50 g	butter
1 tsp	chilli flakes
1 tsp	oregano
1 tsp	pink pepper
1	jalapeno
1	egg yolk
2 tsp	Dijon mustard
¾ cup	cooking oil
1 tbsp	vinegar
4 oz / 100 g	forest mushrooms, shaved
	deep-fried onion
	watercress
	salt and black pepper

Preparation

Elk

1. Mince or chop the meat finely

2. Put it on a plate. Season with salt, pepper, lemon zest and olive oil.

The vegetables

1. Shave or cut the carrots finely,shred the onion and mix with vinegar,oil,salt and pepper

2. Let rest for at least 5 min, then lay on the meat

Emulsion

1. Burn the jalapeno and peel off the skin, remove the seeds and cut in pieces

2. Mix egg yolk,mustard,vinegar and jalapeno

3. Add the oil in a thin stream until thickened

4. Season with salt and vinegar

5. Fill into piping bag and apply on meat

Rye crisps

1. Mix the rye bread coarsely

2. Fry crispy in a pan with butter and spices & season with salt

3. Arrange on plate and garnish with shaved mushrooms, fried onion and watercress