Norma ECOSTRIKE 7x64 140gr
WILD BOAR STEAK
- 1 kg wild boar roast
- Fresh herbs
Trim the meat if necessary and pat it with salt and pepper. Peel and halve the garlic cloves. Put the meat in a vacuum bag together with the garlic and fresh herbs.
Seal the bag with a vacuum machine and put it in a bath in 56°C for about 5-6 hours. When the meat is ready, grill or fry it quickly in a hot frying pan.
WILD BOAR CHORIZO
- 400 g wild boar mince, coarsely ground
- 100 g lard
- 4 cloves garlic
- 1 yellow onion
- 0,5 teaspoon cayenne pepper
- 1 teaspoon chiliflakes
- 2,5 teaspoons paprika powder
- 1 teaspoon salt
- 1 tsk black pepper
- 2 millilitres cumin
- 2,5 dl cold water
- 2 tablespoons potato flour
- 1 pack sausage skin (5 m)
Put the sausage skin in cold water for a few hours before making the sausage. Assemble the meat grinder, choose a perforated disc with size 4-5mm. Peel and clove the onion and peel the garlic. Crush the spices in a mortar and put it in a big bowl. Cut the meat and lard into 2x2 cm large cubes.
Start to grind the meat, lard, onion and garlic in the grinder, grind all ingredients twice. It is easier to grind the sausage batter if you alternate between meat and onion in the grinder. Mix the minced meat with the spices in the bowl. Mix with cold water, a little at a time, start with 2 dl and mix with more water until the batter is loose enough to press out into a sausage. Heat a frying pan and fry a small bite to taste. Salt and season the sausage a little more if you would like more heat on the chorizo. Unravel the sausage skin which is divided into about 1,5 meters in length. Rinse it under the tap with a little cold water.
Put the sausage horn on the household machine or the meat grinder and thread on the sausage skin. Start the household machine or the grinder. Put the sausage batter in the machine, a little at a time and feed the sausage batter in to the skin. Use your hands to help and pull the sausage and the skin out on a tray under the sausage horn. The sausage should be loosely packed as it swells when cooked. Tie a knot at the end of the filled skin and press out a space after about 15 cm. Tie a knot at the end of the first sausage and then another knot before the second sausage. Leave one cm skin empty at the beginning and the end of each sausage, as the sausage swells when cooked. Cut the sausages apart between the knots after cooking.
The chorizo can be served grilled, boiled or fried. Use a needle to dot away air bubbles during cooking. You can both freeze the sausages raw, or cook them and then cool and freeze.
- Red onion
- Wild boar chorizo
- 1 kg early potatoes
Wash the early potatoes. Boil them in a saucepan with plenty of salt (dill if desired) for about 20 minutes.
CORN ON THE COB
Grease corn on the cob and add salt. Place on the grill.
- 2 pots of basil
- 1/2 dl pine nuts
- 1 grated garlic clove
- 1 dl finely grated parmesan
- 1 1/2 dl rapeseed oil
- 1/2 tablespoon salt
- 2 millilitres black pepper
Mix all ingredients to a smooth pesto.
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.
In our series of Friday recipes we will start with a tempting recipe right from the grill
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This Friday recipe offers a fallow deer recipe by our Norma Academy member, BBQ master and hunter, Jimmy Stening. Click here to get the recipe
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This Friday we offer an autumn soup à la René Jantzen with carrot and meatballs as main ingredients. Click here to get to the recipe
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You can make a lot of different dishes with wild boar meat. Today Jimmy Stening will be making a classic dish from the farms out in the Swedish country called Raggmunk. Click here to get to the recipe.
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This Friday, our Team Norma member Jimmy Stening, offers you a recipe for butter-fried moose top round steak with tasty complements. Click here to get to the recipe.
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The season of dinners with family and friends is here. During the year, we have shared a lot of tasty recipes from our talented chefs here on the “From Field To Plate” page. You can find them all in our archive. Today we will focus on wine instead. Jörgen Edlund at the wine agency Top Note Wine will share his tips on how to think when choosing wine for different types of game. Click here to get to the article.
This golden and delicious dish is a classic, not least for hunters and others who enjoys to prepare game. Roasted turkey is easy to cook and makes you an instant favorite among the guests! Click here to get to the recipe.
This soup gives' warmth in the body after a cold day in the woods. 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.
Shepherd's pie is an old tradition in the British kitchen. Like many other traditional dishes, it originates from a time when it was necessary to be economical with food and to not waste anything you could make use of. In this dish, the meat leftovers are utilized by covering it with mashed potatoes. Today we're putting a spin on this traditional dish by making it with venison. 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 we offer a recipe from René Jantzen. Delicious, stuffed peppers in a self-composed tomato sauce with fresh herbs. The dish requires some time in the oven but not so much effort in the kitchen. Check out the recipe here!
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!
New Friday, new recipe! This Friday René Jantzen will make a filo pie with minced venison and spicy potatoes. Click here to get the recipe.
It's Friday which means time for a brand new Friday recipe! Today Jimmy Stening will be cooking wild boar with pepper sauce, served with fried potatoes and garlic buttered mushrooms with green onions. Click here to get the recipe
Today we offer juicy and tasty ribs accompanied by spring’s first potato salad. A perfect dish for the easter buffet. Click here to get the recipe.
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.
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.
This Friday our ambassador Mette Karin Petersen will share a recipe on lemon pheasant schnitzel. “This recipe is quick and easy to cook, perfect for wild weekdays. I can also highly recommend trying it out with wild boar meat.” Click here to get to the recipe.
When the days are getting colder it can be cozy to get warm with a tasty soup. 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.
December is here and dinners with family and friends are just around the corner. This Friday we offer a tasty fallow deer recipe by René Jantzen. Click here to get to 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!
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.
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.