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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 ribs with beetroot, pickled orange & thyme yoghurt

Wild boar ribs with beetroot, pickled orange & thyme yoghurt

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty. Ingredients
1 Side Ribs of Wild Boar/Pork/Lamb
3 tbsp Honey
3 tbsp Tiger Sauce
3 tbsp BBQ Sauce
2 tbsp Vinegar
6 pcs Beetroots, Large
1 pcs Orange, Only use the Peel
3 tbsp Sugar
3 tbsp Water
1 pcs Scallion, Shredded
1 cup / 2 dl Yoghurt
3 tbsp Picked Thyme
1 tbsp Cumin
  Salt and Pepper


The ribs

1. Part and boil the the ribs in salt water for approximately 30 min, rinse and let cool.

2. Rub the ribs with honey, Tiger- and BBQ-sauce, salt and pepper.

3. Cook the ribs on the grill while glazing them.

The beetroots

1. Cut the orange peel into fine strips.

2. Bring sugar and water to the boil, add the peel and boil for one minute and let cool.

3. Shred or slice the beetroots as thin as possible using a mandoline slicer or potato peeler.

4. Slice the scallion.

5. Mix the beetroot, pickled orange and scallion.

6. Flavour with salt pepper and some vinegar.

Pickled yoghurt

1. Mix yoghurt with freshly picked and chopped thyme, cumin, salt and pepper.

2. Enjoy!