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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.

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

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
  salt and black pepper



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


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