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.

Roasted wild boar wrap in spicy tortilla

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty.	Ingredients
1.8 lb / 700 g	shoulder of wild boar
1 cup / 2 dl	wine, white or red
1 cup / 2 dl	soy, Japanese
4	thyme twigs
1	solo garlic
½	red chilli
2 tbsp	chopped fresh ginger
2 tbsp	smoked bell pepper
½ cup	apricots, shredded
2	shallots
	Tortilla bread, small
	Baby gem lettuce
	Sriracha mayo
	Avocado, celery, red onion
	Parsley, sour cream

Directions

1. Brown the meat in butter with salt and pepper, onion, chilli, apricots and spices. Add wine and soy.

2. Heat the oven to 85-90 C (185-195 F). Cover with lid and cook the meat in oven for app. 10 h over night.

3. Lift up the meat and pull it into strips. Reduce the stock and season with some vinegar, butter and spices.

4. Shred and chop the vegetables.

5. Arrange on tortillas with sour cream, avocado, cilantro, red onion, celery and Sriracha mayo.