Norma Ecostrike Silencer 8x57 JS 160 gr
Isn’t it great stalking wild boars? In Sweden wild boar is the only game that is huntable all year round, a fantastic asset if I may say so myself.
I think that one of the most enjoyable hunts is wild boar hunting, both to hunt with my dog Asti, but also to go out on my properties and sneak in the grain and among the arable land to select a suitable wild boar to take home for fantastic dinners for some time to come.
I hunt quite a lot wild boar at home on the farms and I use Norma Ecostrike which I think has a good effect when I stalk wild boar. They usually is knocked down immediately but sometimes they may rush a little as I often shoot heart or lung shots to get a full drainage of blood in the animal so that I can hang it longer and get a more tender meat.
You can make a lot of different dishes with wild boar meat. Today I will show you that the pork loin is fantastic to salt and then smoke to get a smoked pork loin that is organic and climate-smart.
For the potato pancake and the pork loin:
- 600 g potatoes (6-8 pieces)
- 1 dl wheat flour
- 1 pinch of salt
- 1 pinch freshly ground white pepper
- 1,5 dl milk
- 0,5 dl carbonated water
- 1 egg
- 600 g smoked wild boar pork
- butter for frying
For the raw lingonberries:
- 4 dl lingonberries
-1-2 dl sugar, depending on how sweet you want the jam to be, I usually take 1 dl sugar as I want the jam to be a little bit tart.
Mix sugar and lingonberries, leave to serve.
Start by grating the potatoes. Pour the flour into a bowl and then add the milk and the carbonated water while stirring, when the batter is smooth add the grated potatoes. Let the batter rest a little while you start frying the wild boar pork. Pour over all the fat from the frying in the batter, it will taste better and we’re taking care of everything. When the pork is done, start frying the potato pancakes with butter.
Here’s how you do smoked wild boar pork:
At first I cut out the wild boar pork side and then I cut out the bones. I boil salted water (8%), consisting of salt, a little sugar and very little nitrite salt to keep the red color. I leave the meat in the salted water in the fridge for almost 2 weeks. I turn the meat every day. After two weeks I pick it up and dry the meat, let it hang for 1 day before I smoke it with alder or apple. I smoke the meat at about 55 degrees for about 5 hours, and let it cool. Then it is ready to be sliced and fried.
This is a classic dish from the farms out in the Swedish country.
Text and photo: Jimmy Stening
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.
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