At NORMA, we think that the meat is an important part of the hunting experience. That is why we have, among other things, developed ECOSTRIKE, a lead-free bullet that minimizes meat damage as the bullet travels through the body of the animals and leaves no harmful residues inside the meat. You can read more about 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!
The fall is round the corner, therefore we will make a goulasch soup on moose this Friday.
This Friday we're making a recipe on fallow deer. How about fallow deer eye round with root vegetable cake and chanterelle sauce?
This Friday we're making a recipe on capercaillie. How about capercaillie breast with oven-roasted root vegetables, savoy cabbage and Calvados sauce?
This Friday we're making our food on the grill. How about grilled wild boar rack of pork with potato salad and truffle mayonnaise?
“As a chef, I think I have a different view of the hunt. Its not about the kill. Its all about the meat.”
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.
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.
In our series of Friday recipes we will start with a tempting recipe right from the grill
This Friday we offer a capercaillie recipe
This Friday recipe offers a fallow deer recipe by our Norma Academy member, BBQ master and hunter, Jimmy Stening