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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 game sausage with lemon cabbage

Wild game sausage with lemon cabbage

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty. Ingredients
1 lb / 500 g Wild Game Mince
4 oz / 100 g Fat Pork Shoulder
2 oz / 50 g Shallots, Chopped and Fried
5 pcs Anchovies Fillets
1.5 cup / 3 dl Cream
1 tbsp Aniseed, Cinnamon, Juniper Berries, Pink Pepper
1 pcs Bay Leaf
  Salt and Pepper
  Casings, Preferably Lamb
The cabbage  
0.25 lb / 250 g Pointed Cabbage, Sliced
1 pcs Onion
1 pcs Lemon, Zest and Juice
3 tbsp Sugar
2 oz / 50 g Butter
0.5 cup / 1 dl White Wine
  Salt and Pepper
  Flat-Leaf Parsley


The sausage

1. Make a coarse mince of meat, anchovies, spices and pork.

2. Steam the sausages for about 2 minutes and then let them cool.

3. Grill or fry just before serving.

The cabbage

1. Slice the cabbage and chop the onion finely.

2. Grate the zest of the lemon and squeeze the jucie.

3. Fry the cabbage in butter in a pot together with lemon zest and onion.

4. Add the juice, sugar and wine and simmer under the lid until the cabbage is softened.

5. Season with salt and black pepper.

6. Dice the bacon finely and fry crispy.

7. Pluck the leaves from the parsley and mix it with the bacon just before serving.


Serve the sausage and cabbage with nice mashed potatoes or in a bread.