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.
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.”
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 are getting well together with fresh forest mushrooms.
Today our ambassador Mette Karin Petersen is cooking a classic Danish dish with a wild twist.
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 on the link below to get to the recipe.
This taco soup by Mette Karin Petersen is full of flavor and is good with both pheasant, partridge or deer. Check out the recipe on the link below!
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.
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.
Today we offer juicy and tasty ribs accompanied by spring’s first potato salad. A perfect dish for the easter buffet.
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!
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.
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.
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.
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.
Let our Norma Academy member, BBQ master and hunter Jimmy Stening offer one of his delicious game recipes. This time he tempts us with roasted venison silverside with chanterelles, fried potato crisps and truffle cream. Click here to get the recipe
Wild meat is an asset worth honoring. From forest to table it is often said, and we at Norma see that step one to a rich game stew, is when you squeeze the trigger. In this recipe, we offer a tasty stew with moose meat and funnel chanterelles. Serve with mashed potatoes and lingonberries. Click here to get the recipe.
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
When the days are getting colder it can be cozy to get warm with a tasty soup. 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
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.
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.
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.
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.
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.
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 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.
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!