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.
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
The fall is getting closer and nothing could be better than a recipe of a lovely soup
If you have only tasted these pheasant nuggets once, you are 100% done with fast food nuggets
This Friday recipe menu consists of a wild version of a classic Swedish dish.
This Friday we offer an autumn soup à la René Jantzen with carrot and meatballs as main ingredients
We are in the middle of the moose hunt here in Sweden. So this Friday we would like to offer a recipe on moose.
This is a classic dish from the farms out in the Swedish country.
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.
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. Merry Christmas!
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.
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!
This soup gives' warmth in the body after a cold day in the woods.
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.
When the days are getting colder it can be cozy to get warm with a tasty soup
Cabbage pudding is a classic dish in the Swedish kitchen. This Friday we offer a variant with red deer.
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.