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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.

Wild boar kebab

Wild boar kebab

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty. Ingredients
1 kg / 35 oz. Wild Boar Loin or Ham
4 tbsp Shawarma Spice Blend
  Some Butter or Olive Oil
100 g Red Onion, Sliced
100 g Celeriac, Julienned
100 g Carrot, Julienned
3 dl Water
2 dl Sugar
2 dl Apple Cider Vinegar
2 tsp Coriander Seeds
2 tsp Fennel Seeds
1 pcs Ginger
1 pcs Red Chili
Chili mayonnaise  
2 dl Cooking Oil
1 pcs Egg Yolk
2 tsp Dijon Mustard
1-2 tsp Red Chili Sauce, Hot
1 tbsp White Wine Vinegar
1 tsp Fish Sauce



1. Paste the meat and cut into slices, rub the spice blend into the meat.

2. Thread onto skewers and grill over a medium heat.

3. Place the flank directly over the heat source until nicely browned.

4. Then grill indirectly until the internal temperature reaches about 60–65 degrees.


1. Put everything in a saucepan and bring to the boil.

2. Remove from heat and transfer to a “pickle jar”.

3. Leave for at least 3 days before use to bring out the flavor.

Chili mayonnaise

1. Mix/whisk together the egg yolk, mustard, vinegar.

2. Then add the oil in a fine stream until it’s nice and thick.

3. Add chili to taste.