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

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
	Vinegar
1 cup / 2 dl	Yoghurt
3 tbsp	Picked Thyme
1 tbsp	Cumin
	Salt and Pepper

Directions

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!