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

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

Pickles
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

Directions

Kebab

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.

Pickles

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.