“As a chef, I think I have a different view of the hunt. Its not about the kill. Its all about the meat.”
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
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.
This Friday, our Team Norma member Jimmy Stening, offers you a recipe for butter-fried moose top round steak with tasty complements.
When the days are getting colder it can be cozy to get warm with a tasty soup