From field to plate

Friday recipe January 21

Friday recipe January 21

Shepherd's pie is an old tradition in the British kitchen. Like many other traditional dishes, it originates from a time when it was necessary to be economical with food and to not waste anything you could make use of. In this dish, the meat leftovers are utilized by covering it with mashed potatoes. Today we're putting a spin on this traditional dish by making it with venison.

Find the recipe here

Friday recipe january 14th

Friday recipe january 14th

This Friday, Therese Tillman serves pulled pork. It requires a little preparation for the meat to get extra tender. In this recipe a Sous Vide is used, if you do not have one it is of course possible to cook the meat on low heat in the oven.

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Friday recipe January 7th

Friday recipe January 7th

This soup gives' warmth in the body after a cold day in the woods.

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Friday recipe December 31

Friday recipe December 31

This golden and delicious dish is a classic, not least for hunters and others who enjoys to prepare game. Roasted turkey is easy to cook and makes you an instant favorite among the guests!

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Friday recipe December 24th

Friday recipe December 24th

The season of dinners with family and friends is here. During the year, we have shared a lot of tasty recipes from our talented chefs here on the “From Field To Plate” page. You can find them all in our archive. Today we will focus on wine instead. Jörgen Edlund at the wine agency Top Note Wine will share his tips on how to think when choosing wine for different types of game.

Find the article here

Friday recipe December 17th

Friday recipe December 17th

Wild boar ham adds an additional dimension, a tasty one, to the Christmas table. And just like with successful hunting, it is important to plan well, but we all know how good the result will be. Merry Christmas!

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With the meat in focus

At NORMA, we think that the meat is an important part of the hunting experience. And we want to inspire you to make use of it in the best way possible. With our strong heritage in bonded bullets we have built a strong reputation among people who love meat, to have bullets that are highly effective when hunting, but leaves small to no residues in the game from the projectile. Now we have developed a lead-free ORYX named ECOSTRIKE which delivers the same deadly effectiveness as our bonded lead-core bullet, but in a monolithic copper design that expands even at low velocities and leaves no residues in the meat. Read more about ORYX here, and ECOSTRIKE here.  

From field to plate is about food, with the meat in focus. In the future, you will find inspiration in the form of recipes, guides on how to take care of the meat, tips on how to cook and much more. Welcome to NORMA's world of food, have a nice meal!

Here is a presentation of our selected Field to Plate chefs who will share their passion and know how about game meat and delicious cooking:

René Jantzen

Gear: Blaser R8 Ultimate leather cal. 30-06, 19mm fluted pipe. Mounted with Zeiss VICTORY V8 2.8-20x56 M (60) ASV LR H

Ammo: Norma ECOSTRIKE 30-06 Springfield 9,7g 150gr

René Jantzen is a passionate hunter and has also established his own publishing house, which recently published his own game cookbook Jagt Forbi

René Jantzen has 179.5 hectare hunt at Brahetrolleborg Estate. It's exclusively rifle hunting.

René Jantzen considers trophy hunting to be the ultimate form of hunting, where it is the old and principally obsolete males in the populations that are sought after. Where the hunter must select exactly the one animal that must be removed from the herd to make room for the young strong animals to pass on their genes to the herd's females. The respect for the animals and nature is of the same caliber as his rifle. He is self-sufficient in venison, shooting only what he and his family eat. He shoots about 4-6 bucks annually + 2-3 pieces of game.

See all recipes from René here

 

Jimmy Stening

Gear: Blaser R8 Professional, caliber .22, 6,5x55, 8x57JS,9,3x62 with a mounted Blaser Infinity 4-20x58 IC, Aimpoint Micro H-2 or ATN X-Sight 4K. As a dog handler: Blaser R93 i 8x57 with a mounted Aimpoint H-1.

Ammo: ECOSTRIKE 8x57JS

After a summerday out on the lake, Jimmy Stening’s father put the perch catch, wrapped in foil, on the charcoal bed. Jimmy still remembers this moment and the taste experience – it was this day his passion for barbecuing was brought to life.

The years went by and the barbecue skills grew at such a pace that he a few years ago became one of the participants in the Swedish TV show Grillmästarna (Barbecue masters). The social aspects of barbecuing is something that Jimmy values and appreciates. For Jimmy, grilling is the ultimate way to combine benefit with pleasure by having quality time with family and friends while enjoying good food.

He lives by the motto ”From field to plate” and is passionate about hunting and game conservation. Wild boar hunting is a favorite and when he hunts he is more than happy to have his dog Asti as company, and/or the guys at Tobo, a happy group of friends who are spread across central Sweden.

See all recipes from Jimmy here

 

Therese Tillman

Gear: Merkel Helix Speedster in caliber 308.

Ammo: ECOSTRIKE 308 Win

The girl and chef from Värmland, Therese Tillman loves being outdoor in the woods and fields. Mountain hiking is highly valued and when giving the opportunity, she likes to travel around the world to find new inspiration, not least for her cooking. With a relatively new hunting license, she has also recently started to focus more and more on taking care of the delicious, low-fat and climate smart game meat.

Therese chooses to hunt with her Merkel Helix Speedster and to choose lead-free is a matter of course for Therese. Therefore her magazine is loaded with Norma ECOSTRIKE in caliber 308 – a good all-round caliber for hunting game in Sweden.

The newly graduated hunter Therese has not yet found a favorite form of hunting, but has already managed to hunt beaver, deer and moose. Now she is looking forward to see what this season has to offer.

See all recipes from Therese here

Get inspired by prevoius recipes: