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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.

Seasoned wild duck with vingear pork & thyme-pickled beets

Seasoned wild duck with vingear pork & thyme-pickled beets

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty. Ingredients
1-2 pcs Wild Ducks
1 pcs Cinnamon Sticks
15 pcs White Pepper Corns
15 pcs Allspice Corns
6 pcs Bay Leaves
1,5 litre Game Broth
100 g Root Vegetables and Onions
4 dl Red Wine
1 tsp Tomato Purée
10 pcs Beets
1 dl Vinegar
1 tsp Sugar
1/2 dl Chopped Parsley
2 pcs Horseradish
8 pcs Pork Slices
1/2 dl White Wine Vinegar
1/2 dl Honey
  Salt and Pepper


The wild duck

1. Cut up the wild ducks according to the instructions and make gravy from the carcass.

2. Mix the dry spices in a coffee bean mixer or crush them finely in a mortar and roll the wild duck in the spice mix.

3. Grill or fry the duck, roast in the oven at 150 degrees for about 10-15 minutes until a core temp of 50 degrees is reached.

4. Take out the duck and let it rest before serving for about 10 min.

The gravy

1. Make gravy from the duck carcass and giblets and with the root vegetables.

2. Boil down the broth with the red wine until 2/3 remain.

3. Sieve and reduce to half.

4. Finally, season with salt, pepper and whisk in a little butter at the end.

The beets

1. Peel and grate the beets.

2. Fry up and add vinegar, sugar, thyme and let it boil completely off.

3. Add a small bit of butter as well as salt + pepper.

Vingear pork

1. Cut the pork in fine strips.

2. Boil in the honey and vinegar until the pork gets caramelized.

3. Grate the horseradish and mix with the parsley.


Finish by packing the beets in a baking tin, topping with the pork and serving with the meat and sauce on the side.