Norma ECOSTRIKE 7x64 140gr
Dice the meat and brown in butter and / or oil. Salt, pepper and place the meat in a saucepan. Fry carrots, onions and celeriac in the frying pan. Add funnel chanterelles, chopped garlic and tomato puree and let it simmer for a while before you also put it in the pot.
Add the fond, juniper berries, black currant jelly and water so that it covers the meat. Add fresh thyme, bay leaves and rosemary and then cook slowly for about two hours. Ride with cornstarch. Season with salt and pepper.
The moose stew is served with advantage with mashed potatoes and raw lingonberries.
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
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.
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.
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.
Make your Friday more luxurious with a delicious mushroom risotto together with wild boar steak. With a combination of tasteful chanterelles, crispy almonds and fresh herbs it can't be anything else but a success. Click here for the recipe!
This Friday, Therese makes a comeback with a recipe on a true traditional Swedish dish - meatballs made of wild meat with potatoes, pressed cucumber and lingonberries. Click here to get to the recipe and serve your family or friends a delicious meal that suits every occasion!
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. 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.
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, Therese Tillman is making a moose roast but in the swedish way, called Tjälknöl. It is made from a frozen moose steak that is roasted at a low temperature. The roast will be served with a hearty salad. This meal is perfect for both lunch and dinner, or why not eat it outside now when the weather is getting warmer. Click here to get to the recipe.
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. Click here to get to the recipe.