Game meat recipes
In our "Easy Game Recipes" series, we'd like to present one of our favourites for...
Wild meat is a great addition to the Christmas table. It is not only tastier than regular meat from domestic animals, but also healthier and, above all, much more climate-friendly. For example, replace Christmas ham from domestic pigs with Christmas ham from wild boar. We will of course help you with the preparation (see recipe below) .
Wild boar meat is highly appreciated and popular on the continent, especially in Germany and...
Bear meat is an unusual and special game meat that can be delicious if cooked properly. In the American wilderness during the settler era, bear meat was actually considered the finest meat to eat. Deer was good for clothing and bear was good for the campfire.
Here you will find several classic recipes for game meat, such as different varieties of...
The pancetta in the reindeer meatballs makes them extra juicy and balances the flavour between northern game and Italian in an exciting way. The recipe was developed by one of our members in our Facebook group Wild game meat lovers, Hans Lundberg..
Renskav is a northern delicacy that can be prepared and enjoyed in many different ways. This skav recipe was developed by one of our members in our Facebook group Vildköttsälskare, Tord Keinsjö. .
This recipe was developed by one of our members, Joakim Marcko, in the Facebook group Viltköttsälskare. It is fantastic to have with a finer piece of game such as reindeer or deer fillet .
Thistle dumplings are an ingenious way to prepare a larger piece of meat. The method was invented by the Sami who used to store their best cuts of meat by burying them in the snow. Then, when they wanted to cook their jerky, they would dig a new hole in the snow, fill it with stones and then build a fire on the stones.
Then they would wrap the meat, put it on the fire and cover it with earth and let it cook slowly, usually overnight. Finally, they bathed the meat in a hot marinade and let it cool completely before eating it in very thin slices. The end result was an incredible piece of meat, quite heavy, slightly salted and delicately flavoured.