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Wild Boar Sous Vide
Using the sous vide cooking technique, the juices and seasoning is sealed in a vacuum bag during the cooking process. This creates intense flavors.
Wild Heart Tartare
My favorite way to eat venison heart is in a tartare. The meat is so lean that I find it difficult to cook, but by serving it raw I get the full flavor.
Hunter‘s Sausages
Serves as a hot dog with a good beer or for breakfast with scrambled eggs: Just add your favorite type of game meat. The recipe will work every time.
Wild Boar Fillet
With its rich and nutty flavor, wild boar offers something unique. The meat is a bit darker due to the healthy iron content and is leaner compared to pork.
Fallow Deer Fillet
Here comes a simple, tasty and healthy recipe for fallow deer fillet and Jerusalem artichoke puree, served with oven baked brussels sprouts.
Christmas Haunch of Venison
Hosting Christmas dinner for the family is a great tradition. This venison haunch is packed full of Christmas flavors and is ready in less than an hour.
Crispy Pheasant Nuggets
Pheasant is a great alternative to chicken. It’s low on fat, high in protein and high in flavor! My favorite recipe is making them tender and crispy.
A Hunting Trip for Capercaillie
A hunting trip for capercaillie to the far north of Scandinavia turns into a journey of self-discovery for ZEISS hunting ambassador David Carsten Pedersen.
Chili Con Muskox
Here’s the ultimate classic comfort food dish – with a twist. It’s a Mexican feast with Greenlandic Chili con Muskox. Happy cooking!
Venison Wellington
The challenge with venison wellington is to ensure that the meat is cooked pink on the inside. The puff pastry on the outside should be golden brown.