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

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

Directions

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

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