Quick stop in Sweden enjoying the hunting season

On the way back from Sicily we made a stopover in Sweden. We took the chance to enjoy Swedish elk meat. The hunting season for 2010 started in the middle of August. A full-grown elk can give up to 500 kilo meat and the Swedish hunting season in total gives approximately 11 000 ton meat. Sweden has 300 000 registered hunters, of whom 5,5 % are women.

Elk meat is probably the most climate smart meat you can eat. Here follows a classic Swedish three course dinner:

Shrimp Toast à la Schmidt

  • 500 g Shrimps with shell
  • 1/2 Red onion
  • 1 tbsp Mayonnaise
  • 2 tbsp Crème fraiche
  • 1 tbsp Chili sauce
  • 1 teaspoon Cognac
  • 10 drops Worcester sauce
  • 1 teaspoon Lemon juice
  • Chives
  • 4 slices of Bread, fried in butter in a pan

Peel the shrimps, blend the other ingredients together and pour the mix on top of the shrimps. Cut of the bread crusts, place the toast on a plate and place the shrimps on top. Decorate with chives and a slice of lemon.

Elk burger with beetroots

  • 400 g minced Elk
  • 200 g minced Pork
  • 2 Eggs
  • Salt and Pepper

Blend the ingredients together and leave the mix to settle for 30 minutes. Then form 4 burgers and fry them in butter.

Yoghurt sauce with horseradish

  • 3 dl Yoghurt
  • 2 tbsp Mustard
  • 2 dl grated Cheddar cheese
  • 3 tbsp grated Horseradish
  • Salt and Pepper

We served our burgers with boiled beetroots served with salt flakes and fresh oregano, horns of plenty (svart trumpetsvamp/ Totentrompete) fried in butter and mixed with a tbsp crème fraiche. We also had red onion chutney and pickled gherkins to decorate the burgers.

Warm cloudberries with vanilla ice cream

  • 200 g frozen Cloudberries
  • 1 tbsp Sugar
  • 1 Vanilla pod

Carefully heat up the cloudberries together with sugar and a vanilla pod. Serve with vanilla ice cream.


Music: Listening to Our Broken Garden – Golden sea

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