Download the recipe below.

 15 Minutes preparation, 3h cooking time    Enough for 2 people

Looking for a true comfort meal? Here it is!

Mette Karin Petersen

All it requires is a pot and a fair amount of patience. Then you’ll have a simple, tender and tasty meal. There is so many ways to serve the delicious meat, for example in crispy corn tortillas or in a juicy burger. Happy cooking!

Method

Trim and clean venison shank. Combine all spices in a small bowl and rub the seasoning all over the shanks.

Heat a frying pan on high heat with some neutral-flavored oil, such as canola oil. Fry the shanks for 2-3 minutes on each side and transfer to a large pot. Add beer, tomato paste and water to the put, until it covers the shanks. Cover and gently simmer until the meat is so tender that it falls of the bones. This should take about 3 hours.

Transfer the venison shanks to a cutting board and gently pull the meat apart using two forks. Serve in your favorite way.

Happy Cooking & Bon Appétit.

Download the recipe below.

 10 Minutes

WHEN SIMPLE IS GOOD

Mette Karin Petersen

This is by far my favorite marinade for red wild meat and you can use it for all types of red wild
meat. I used it with roe deer, fallow deer, red deer, wild boar and I’ve also tried it with kudu when I
lived in South Africa. The amount of the ingredients is for a fillet of a fallow deer, but you can adjust
to the size of your meat. Happy cooking!

Download the recipe below.

 30 Minutes    4 Servings

AN INDIAN CLASSIC

Mette Karin Petersen

This spicy Keema Matar has a wild twist to it by adding minced fallow deer. This recipe also works for Aloo Keema, just replace peas with potatoes – or try to add both. If you are into real spicy food, just add more chili. Serve your Keema Matar with rice and cooling yoghurt.

Method

In a large sauce pan, heat 150 ml olive oil. Once the oil is hot, add all the spices: bay leaves, cardamom, cinnamon, turmeric, chili, dried coriander, cumin, garam masala and curry. Fry for 2 minutes on medium heat. Next add onions, garlic and ginger. Mix it all together and fry on low heat for 5-7 minutes until onions are soft and translucent.

Now, add the minced venison and cook over high heat. Stir continuously while frying to prevent lumps. When the meat is browned and cooked through, add water. Let it simmer on medium heat for 5-7 minutes. Last, add the frozen peas, and cook slowly for another 5 minutes.

Taste the Keema Matar, season to with salt. Add more spices if needed. Serve with rice, cold yoghurt and topped with fresh coriander.

Happy cooking & Bon appétit.

Download the recipe below.

 35 - 45 Minutes    4 Servings

LADY AND THE TRAMP PASTA

Mette Karin Petersen

Do you remember that romantic moment in Lady and the Tramp with the delicious plate of spaghetti? Here comes a recipe for you to cook it yourself. I minced some roe deer meat for this recipe, but I can recommend all types of red wild meat.

Ingredients

For the Meatballs:

• 500 g wild meat
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 2 tbsp capers, finely chopped
• 100 g Parmesan, finely grated
• 100 g Breadcrumbs
• 1 free range egg
• Fresh herbs, finely chopped
• Salt & pepper
• 50 g butter for frying

For the Sauce:

• 1 onion, finely chopped
• 1 clove garlic, pressed
• 1 can chopped tomato
• 2 tbsp tomato puree
• 3 fresh tomatoes, finely chopped
• 1 tbsp capers, chopped
• 200 ml venison or beef stock
• 100 ml of red wine
• Fresh thyme
• Salt and pepper

Not to forget:

• 600-800 g of spaghetti
• fresh grated parmesan

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Method

If you find wild meat to lean with to less fat, use 300 g wild meat and 200 g high quality free range minced pork. Wild meat is usually lean meat and will therefore be drier than for example minced beef.

First, finely chop the onion, capers and garlic, and put in a bowl. Add finely chopped fresh herbs, egg, parmesan, breadcrumbs, salt, pepper and meat. Mix well together.

To prepare the tomato sauce, chop the onions and garlic and fry on low heat in a pot with olive oil until softened. Add rest of the ingredients and let it simmer for 20 min.

Meanwhile, heat up butter in a pan. Next, shape the meatballs with a tablespoon to the size you want and fry them on medium heat for about 5 minutes on each side. Turn them over frequently while cooking. To make sure that they are cooked through, roast the meatballs in the oven at 200°C for about 15 minutes.

In the meantime, cook the spaghetti. Mix tomato sauce and pasta, and top with wild meatballs, freshly grated parmesan and some fresh herbs.

Happy cooking & Bon appétit.

Download the recipe below.

 45 Minutes    2-3 Portions

JUICY AND FLAVOR-PACKED

Mette Karin Petersen

Notice! You need a sous vide and vacuum bags for this recipe. Sous vide is also known as low temperature long time cooking. Using this technique, the meat is sealed in a vacuum bag and immersed in water at a precisely controlled and low temperature for a long time. All the juices and seasonings remain in the bag with the food. This creates intense flavors.

Ingredients

For the Meat:

• Wild boar fillet (this was 300g)
• Fresh herbs (e.g. rosemary, thyme)
• 1 garlic, finely sliced
• 1 tbsp olive oil
• Seasoning of your choice
• Salt and pepper
• Butter

For the Sauce:

• 0.5 l red wine
• 2 shallots
• 1 garlic
• 100 g high quality and free range bacon
• 500 g brown mushrooms
• 10 ml cream (optional)
• Venison stock (or beef stock)

Method

Trim and clean the wild boar fillet. Place your meat with olive oil, herbs, garlic and seasoning of your choice in a sous vide bag or a freezer bag. Turn on your sous vide for 30 min at 52°C.

Meanwhile, prepare the sauce. On low heat fry shallot, garlic and bacon for 5-7 min Add mushrooms and fry for another 5-7 min until they are soft. Transfer to a bowl and set aside. In the same frying pan, pour in the red wine and let it simmer for 20 min on low heat. Next, add stock and continue to simmer for 10 min.

After 30 min. Preheat a frying pan over high heat and add butter. Once the butter has stopped bubbling, add the wild boar fillet from the bag. Add some fresh herbs for extra flavor. Fry the meat for 1-2 min on each side or until you get a tasty crust. 

To finish the sauce, add bacon and mushroom mix to the red wine and optionally add some cream. Simmer on medium heat for 3-5 min while the wild boar fillet rests for 5 min. Next, slice the meat and serve with the delicious sauce.

Happy cooking & Bon appétit.

Download the recipe below.

 20 Minutes    2-3 Portions

AS A TARTARE YOU GET THE FULL FLAVOR.

Mette Karin Petersen

It’s always important to have a high level of hygiene when preparing food. It is especially important when serving raw meat. 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. Enjoy the wild heart tartare with a dijonnaise and homemade pommes frites.

Ingredients

Tartare:

• Venison heart (this is reindeer), roughly chopped
• 1 egg yolk
• 1 small shallot
• 1 tbsp. capers
• 1 tbsp. cornichons
• 1 tbsp. olive oil
• Fresh parsley
• Fresh tarragon
• Salt and pepper

Dijonnaise:

• 1 tbsp. mayonnaise
• 1 tbsp. dijon mustard
• Salt and pepper

Method

Trim and clean venison heart. Remove all tissue and the sinew as well as the fat around the edges of the heart and also inside the separate heart  chambers. Roughly chop the meat and set aside.

Chop and mix all remaining ingredients. Next, mix meat and egg yolk with the other ingredients.

For the dijonnaise, mix the mayonnaise and the dijon mustard, add some salt and pepper. Serve the Tartare with fresh bread and the dijonnaise on the side.

Happy cooking & Bon appétit.

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Download the recipe below.

 30 Minutes    Makes about 8 medium sized sausages

THERE ARE MILLIONS OF WAYS TO MAKE SAUSAGES

Mette Karin Petersen

This is one of my favorite sausage recipes. Eat it as a hot dog and enjoy with a good beer and some homemade ketchup. Or serve it for breakfast with scrambled eggs and good bread. You can add your favorite type of game meat, the recipe will work every time.

Method

Cut game meat, pork and lard into small pieces that will fit into your meat mincer. Choose pork with a high fat percentage for instance neck fillet. Add salt, pepper, nutmeg, paprika and coriander to the mix. Freeze for about an hour until the top of the meat started hard, but without being frozen all the way.

Mince the meat mix as fine as possible into an ice cold bowl. It is important that the meat stay cold through out the entire process. If necessary take a break and put the meat back in the freezer to cool down.

Now, knead the minced meat with your hands for 1 min. Add the ice cold light beer into the mix and keep kneading intensively for 5-7 more minutes by hand. The meat should be sticky and well mixed. Also in this step, it is very important to keep the meat at a low temperature, so it will not separate.

To check the flavor, form a small meat ball of the mix and fry it. Then taste the meat to check if it needs more salt or additional spices.

Next, fill the minced meat to the pork casing and make sausages in the size you wish. Barbeque or fry the sausages at low heat until they have a crispy surface and are well done. That should take about 10 min.

Happy cooking & Bon appétit.

Download the recipe below.

 Ready in 60 Minutes    Serves 4

SUPER TASTY!

Mette Karin Petersen

With its rich and nutty flavor, wild boar offers something unique. The meat is a bit darker, possibly due to the healthy iron content. Wild boar is also leaner and richer tasting meat compared to pork.

Method

Clean and trim the wild boar fillet. Mix olive oil, dark beer, garlic, and favorite seasoning in a bowl. Add fillet to the bowl and rub the marinade into the meat. Set in the fridge for at least 30 min I usually do this in the morning and let the meat rest in marinade through the day.

Preheat oven to 200 °C. Thinly slice red kale and set aside. Peel apples cut into cubes and set aside. Heat a frying pan with butter on high temperature. Fry wild boar fillet 2-3 min on each side until golden brown.

Transfer the meat to a baking try and set into the oven. Cook for 12 min and let it rest covered with foil and kitchen towel for 10 min.  The cooking can vary depending on size of the fillet. The temperature in the center should be 53 °C for the best result.

While the meat is resting, use the same frying pan for the red kale. Fry the kale on low heat in 1 tbsp. olive oil or butter. Add cumin, salt and pepper. Fry until the kale starts to get soft after about 8 min. At the same time cook the apples in a pot with water until they are tender and blend apples into a puree.

Now, thinly slice the wild boar fillet and serve with warm red kale salad and apple puree.

Happy cooking & Bon appétit.