This friday on 'From field to plate', Mette Karin Petersen shares a recipe on juicy chicken breast with taste of orange. The ingretients are few and the steps are easy but the result is absolutely delicious! Check out the recipe here!
This taco soup by Mette Karin Petersen is full of flavor and is good with both pheasant, partridge or deer. Click here to get to the recipe.
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 here to get 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!
On this Friday we will share a recipe from our ambassador Mette Karin Petersen. She will make one of her absolute favorites to cook in special occasions, Venison Wellington. Click here to get to the recipe!
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. Click here to get to the recipe.