“As a chef, I think I have a different view of the hunt. Its not about the kill. Its all about the meat.” Henrik Norström is a well-renowned chef, and also the president of Bocuse d’Or in Sweden. He is the perfect representative for Norma’s new, lead-free bullet ECOSTRIKE which is designed for the highest precision and the environment and the meat quality in focus.
”To me, the meat is the finest trophy. It’s a noble commodity, running past me while hunting in the woods. This approach means I never take the unnecessary shots. I play it safe. And when I do shoot, what I bring down will not just be something to eat, it will be something I present to my guests with pride. Transforming my buck into a plate of braised venison shoulder with green juniper berries, pickled chanterelles and artichoke puree is my way of honoring the animal.”
What Henrik Norström does, he does with ab- solute precision, no matter if it’s cooking or hunting. The silver medal in the Bocuse d’Or says it all. It’s the Formula 1 of gastronomy
- the most excellent anyone can do when it comes to cooking. Henrik knows what it takes in terms of precision to participate. He is one of very few Swedes to make it in the international contest, and he now works with sifting out new Swedish candidates.
”Precision to me as a chef is about having solid knowledge about the raw material I work with. When I hunt, I go about it with that same precision, and with ammunition that yields as little meat spoilage as possible.”
“Game is a truly great, local commodity, the finest, most tender, most flavorful meat our country has to offer. That’s why the meat itself was my own reason to start hunting”, Henrik says. He had been working with game on his menus for many years, but felt he knew too little about the meat.
”I bought my game and could only note how much variation there was when it came to the quality. Why was that? It wasn’t until I started hunting that I fully understood all the factors involved in affecting the flavor and tenderness of the game. The most vital detail for the meat quality is of course where the shot is placed. But I have also learned with what precision the game must be treated after the shot, because everything has an impact on the flavor. The hygiene at the evisceration, the temperature, the hanging, the tenderizing.” Henrik has also explored how the flavor varies with the season. “A roe deer brought down in the early fall, after having eaten grass, nutritious herbs, and built a layer of fat, tastes far better than the meat from a lean roe deer brought down during a hard winter, after fighting for its survival and losing much o fits energy. This kind of deep knowledge is only attainable by someone who actually hunts, Henrik states. Among hunters there’s a lot of talk about equipment, but very little about commodity and meat quality.”
At Lux Dag för Dag the methods for game are sustainable. The restaurant takes care
of the whole animal, nose to tail. The meat is tenderized in the restaurant’s own meat hanging fridge for the best possible result. In addition there is always a story to tell about the commodity the guest is devouring. On the menu, it might say:
Tender roasted elk brisket with carrot, truffle emulsion, and gravy. Cow elk 4 years, hunted in Sörmland, tenderized in our meat hanging fridge to 72 degree days.
”Our goal is to be able to serve game dishes to our guests, with pride and love, everyday.” In Henrik Nordström’s opinion, chefs in general know very little about game. “Usually the menu just says deer. The natural thing would be to actually tell if it’s fallow or red game that’s being served, the two being to- tally different kinds of game with different properties. Plus it’s interesting on the menu to talk about whether it’s a hind, a buck, or a calf you’re eating. The flavor is so different.”
Henrik Norström has won the silver medal in the most prestigious international gastronomic competition, the Bocuse D’or. He is now president of the Swedish Bocuse d’Or Academy, leading the work with sifting out Bocuse d’Or candidates and coach them for the competition.
Henrik is a jury member at Bocuse d’Or, which is the world championships of cooking. He is also a jury member at Chef of the Year, Sweden. Henrik was in charge of the dinner at the wedding of H.R.H. Prince Carl Philip and princess Sophia at the Royal Castle.
Henrik’s restaurant Lux in Stockholm had a Michelin star, but a few years back he decided to transform the restaurant into Lux Dag för Dag, with a focus on seasonal produce. Here, Henrik’s own game is often on the menu.
Lux Dag för Dag was dubbed This Year’s Game Restaurant 2018 by the Game Academy.
Henrik’s personal favorite commodity: Red deer calf.
In our series of Friday recipes we will start with a tempting recipe right from the grill
Capercaillie is the bird that bears the clearest flavors from the wilds, which creates unique and delicious dishes with a lot of taste and aroma. It is not uncommon to also feel hints of the capercaillie's one-sided diet of pine needles and junipers. Click here to get to the recipe
This Friday recipe offers a fallow deer recipe by our Norma Academy member, BBQ master and hunter, Jimmy Stening. Click here to get the recipe
The fall is getting closer and nothing could be better than a recipe of a lovely soup. Today, Therese Tillman is making a goulasch soup on moose. Click here to get to the recipe
If you have only tasted these pheasant nuggets once, you are 100% done with fast food nuggets. Click here to get to the recipe
Today's friday menu consists of a wild version of a classic Swedish dish by Jimmy Stening. Click here to get to the recipe.
This Friday we offer an autumn soup à la René Jantzen with carrot and meatballs as main ingredients. Click here to get to the recipe
We are in the middle of the moose hunt here in Sweden. So this Friday we would like to offer a recipe on moose. Click here to get to the recipe.
You can make a lot of different dishes with wild boar meat. Today Jimmy Stening will be making a classic dish from the farms out in the Swedish country called Raggmunk. Click here to get to the recipe.
This Friday we are making minced venison beefs. In this recipe the meat is from fallow deer but of course you can use whatever minced meat you have at home. Click here to get to the recipe.
This Friday, our Team Norma member Jimmy Stening, offers you a recipe for butter-fried moose top round steak with tasty complements. Click here to get to the recipe.
Has the wild boar hunt gone well? 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. Click here to get to the recipe.
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. Click here to get to the article.
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! Click here to get to the recipe.
This soup gives' warmth in the body after a cold day in the woods. Click here to get to the recipe.
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. Click here to get to the recipe.
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. Click here to get to the recipe.
This Friday, Therese Tillman offers a recipe with fillet of Deer. 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. Click here to get to the recipe.
Make your Friday more luxurious with a delicious mushroom risotto together with wild boar steak. With a combination of tasteful chanterelles, crispy almonds and fresh herbs it can't be anything else but a success. Click here for the recipe!
This Friday we offer a recipe from René Jantzen. Delicious, stuffed peppers in a self-composed tomato sauce with fresh herbs. The dish requires some time in the oven but not so much effort in the kitchen. Check out the recipe here!
This Friday, Therese makes a comeback with a recipe on a true traditional Swedish dish - meatballs made of wild meat with potatoes, pressed cucumber and lingonberries. Click here to get to the recipe and serve your family or friends a delicious meal that suits every occasion!
New Friday, new recipe! This Friday René Jantzen will make a filo pie with minced venison and spicy potatoes. Click here to get the recipe.
It's Friday which means time for a brand new Friday recipe! Today Jimmy Stening will be cooking wild boar with pepper sauce, served with fried potatoes and garlic buttered mushrooms with green onions. Click here to get the recipe
This taco soup by Mette Karin Petersen is full of flavor and is good with both pheasant, partridge or deer. Click here to get to the recipe.
A classic with a wild twist. Fried beef tartare served with fresh grated horseradish, capers and egg yolk on top of a butter fried piece of bread. This is one of the perfect choices for a wild weekdays. It takes less than 30 minutes to cook. Click here to get the recipe.
This Friday our ambassador Therese Tillman will share a recipe on a tasty and easy-to-cook classic, not least among hunters in the Nordics. The dish works well together with fresh forest mushrooms. Click here to get to the recipe.
This Friday our ambassador Mette Karin Petersen will share a recipe on lemon pheasant schnitzel. “This recipe is quick and easy to cook, perfect for wild weekdays. I can also highly recommend trying it out with wild boar meat.” Click here to get to the recipe.
When the days are getting colder it can be cozy to get warm with a tasty soup. Click here to get to the recipe
Cabbage pudding is a classic dish in the Swedish kitchen. This Friday we offer a variant with red deer. Click here to get to the recipe.
Beef Rydberg is a classical swedish dish. This Friday, Therse Tillman, who has a penchant for low-fat and climate smart venison, puts her special touch on the classic dish by using moose instead of the original recipes beef tenderloin. Click here to get to the recipe.
December is here and dinners with family and friends are just around the corner. This Friday we offer a tasty fallow deer recipe by René Jantzen. Click here to get to the recipe.
Welcome to my GO TO! We eat this once or twice a week. Easy, simple and light. In less than 15 min. food is ready. You can cook the pheasant with and without panko, up to you. Bon appétit!
This Friday, Therese Tillman is making a moose roast but in the swedish way, called Tjälknöl. It is made from a frozen moose steak that is roasted at a low temperature. The roast will be served with a hearty salad. This meal is perfect for both lunch and dinner, or why not eat it outside now when the weather is getting warmer. Click here to get the recipe.
Today, Therese Tillman offers a traditional Swedish dish called Wallenbergare. A Wallenbergare usually consists of finely ground veal, today it’s made from moose veal. Together with the mashed potatoes, green peas and shredded butter, it is a perfect dinner, both for weekdays and dinners with friends. Click here to get to the recipe.
Looking for a wild lunch? Here it is! A whitetail sandwich with fresh bell pepper. All kind of deer meat works for this sandwich, so go ahead and choose your favorite. In this recipe Mette uses a whitetail tenderloin, but all cooked pink venison meet can be used. Click here to get to the recipe.
Today our ambassador Mette Karin Petersen is cooking a classic Danish dish with a wild twist. Click here to get to the recipe.
In Sweden we are celebrating Midsummer this time of the year. A hearty midsummer lunch is the basis for getting energy for dancing and festivities with friends and family. Today we will share a recipe for a delicious buffet with venison as a basis. The buffet is of course good for any festive occasion.