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.

Spicy rub wild boar collar with BBQ sauce

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty.	Ingredients
1.3 lb / 600 g	Wild Boar Collar
1 tbsp	Curry
1 tbsp	Cumin
2 tbsp	Chili Flakes
1 tbsp	Green Pepper
1 tbsp	Mustard Powder
1 tbsp	Paprika Powder, Smoked

BBQ sauce
1 pcs	Red Onion
1 pcs	Carrot
0.5 pcs	Fennel
1 pcs	Solo Garlic
0.5 pcs	Red Chili Pepper
1 tbsp	Coriander Seeds
1 tbsp	Paprika Powder, Smoked
0.5 / 1 dl	Soy, Japanese
2 tbsp	Red Wine Vinegar
0.5 cup / 1 dl	Cane Sugar
1.5 cup / 3 dl	Crushed Tomatoes
	Fresh White Cabbage/Point Cabbage

Directions

The meat

1. Grind the spices coarsely.

2. Rub the meat with the spice mix, and put it on the grill.

3. When reached a core temperature of 65-70º C (150-160º F) remove from grill and let rest uncovered for about 15 minutes before cutting it up.

The sauce

1. Chop onion, carrot and fennel in small cubes and fry in oil.

2. Add sliced garlic and chili.

3. Add the rest of the ingredients in the pot and cook for 10-20 minutes.

4. Season with salt and pepper and perhaps mix with a stick blender.