Norma ECOSTRIKE .308 Winchester 165gr
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.
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
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.
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.
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.
Text and photo: Therese Tillman
Henrik Norström is a well-renowned chef, and also the president of Bocuse d’Or in Sweden. He is the perfect representative for Norma’s new, lead-free bullet ECOSTRIKE which is designed for the highest precision and the environment and the meat quality in focus.
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. Click here to get the recipe.
In our series of Friday recipes we will start with a tempting recipe right from the grill
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