Recipe: Sautéed game meat (viltskav) with mashed potatoes, horseradish cream and pickled lingonberries

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.

Sautéed game meat (called viltskav in Swedish) is thin sliced meat, for example from reindeer. It is usually sliced when the meat is still frozen so that it is easier to cut through.

This is what you need:

For the sautéed game meat (viltskav): 
- 2 kg thin sliced game meat
- 250 g chopped mushrooms
- 2 tbsp Zigges BBQ Wild One
- 1 pinch salt
- 1 pinch black pepper

For the mashed potatoes:
- 1 kg floury potato
- 2 dl milk
- 50 g butter
- 2 pinch white pepper
- 1 pinch salt
- 1 pinch nutmeg

For the horseradish cream:
- 2 tbsp cottage cheese
- 2 tbsp crème fraiche
- 4 tbs grated horseradish
- 1 pinch salt
- 1 pinch white pepper

For the pickled lingonberries:
- 1 l lingonberries
- 1 dl vinegar
- 2 dl sugar
- 3 dl water
- ½ teaspoon salt
- 1 bay leaf

Here’s how you do it:

Sautéed game meat (viltskav): 
Fry the meat, onion and the mushrooms in a hot frying pan. Season with Zigges BBQ Wild One, salt and pepper.

Mashed potatoes:
Peel and rinse the potatoes. Cut them into smaller pieces. Boil in salted water until soft (about 15 minutes). Melt the butter in a saucepan along with the milk. Keep it lukewarm on low heat. Pour off the potato water and steam off the potatoes.

Mash the potatoes with a masher in the saucepan. Whisk with an electric whisk and add the milk and butter mixture. Season with salt, white pepper and nutmeg. Whisk the mashed potatoes until smooth and porous.

The horseradish cream:
Peel the horseradish with a knife or a potato peeler. Finely grate the horseradish with a grater. Mix all the ingredients for the cream in a bowl. Season with salt and pepper.

Pickled lingonberries:
Mix all the ingredients except the lingonberries. Bring to the boil and let cool. Pour over the lingonberries and let soak for a few days.

Good luck and have a tasty meal!

Text and photo: Therese Tillman

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