Crispy Pheasant Nuggets

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  Ready in 30 Minutes       2 Servings

One of my favourite ways of cooking Pheasant is making them tender and crispy.

Mette Karin Petersen

Pheasant is a great alternative to chicken. It’s low on fat, high in protein and high in flavor! One of my favourite ways of cooking pheasant is making them tender and crispy. So here comes a recipe for crispy pheasant nuggets. 

Ingredients

  • 2 pheasant breasts
  • 2 free range eggs
  • 250g wheat flour
  • 250g breadcrumbs or panko
  • 500ml rapeseed oil (maybe more)
  • Salt and freshly grounded pepper
  • Paprika or Chili (optional)

Method

Cut the pheasant breasts into bite-size pieces. But be aware not to make them too big or too small. You want the meat to cook through and the breading to be perfectly crispy before it gets too dark.

To begin, you will need three separate bowls. In the first bowl add wheat flour, salt and freshly grounded pepper – mix together and set aside. In the second bowl, crack the eggs and whisk them together and set aside. In a third bowl, add breadcrumbs or panko. Then, add salt and freshly grounded pepper along with your favorite seasoning (could be chili, paprika, onion powder etc.)

Next, prepare the pheasant nuggets in the following order: first, dip them into the flour, followed by the eggs and breadcrumbs. If you like the breading to be thicker, you can do a double dip them again into the egg mix and covered them with breadcrumbs. Place all breaded pheasant nuggets on a plate and set aside.

To deep-fry the nuggets, heat a pot with rapeseed oil. To check if the oil is at the right temperature, simply dip a wooden spoon into the oil. It is ready for frying when you see little bubbles forming alongside the spoon.

Cook the pheasant nuggets until golden brown and crispy (cooking time depends on size). It’s about 3 min. Be careful not to fry too many at the same time. You don’t want them to stick together or reduce the temperature of the oil too much.

After cooking, place the nuggets on a piece of kitchen roll to remove the extra oil. Serve with lemon, homemade fries and a sour cream dressing with dill.

Happy cooking & Bon appétit.

Crispy Pheasant Nuggets

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Chili Con Muskox

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 45 Minutes    Serves 4

The ultimate classic comfort food dish – with a twist!

Mette Karin Petersen

Ingredients
(Serves 4)

For the Chili:

  • 500 g. minced muskox
  • 2 onion, finely chopped
  • 2 garlic, finely chopped
  • 1 can diced tomatoes
  • 2 can kidney beans (drained and rinsed)
  • 50 g. dark chocolate
  • 1 fresh red chili
  • 1 tbsp cumin
  • 1 tbsp chili flakes
  • 3/4 tbsp cinnamon
  • 3/4 coriander (dried)
  • 3 tbsp olive oil
  • Salt and pepper

For the Sauce:

  • Fresh coriander
  • Sour cream
  • Fresh red chili

Method

Heat olive oil in a frying pan. Now add all the spices (cumin, cinnamon, coriander, garlic and chili) and fry on medium heat for 2 minutes. Then, add the finely chopped onions to the spice mix and fry until they turn translucent.

Now, add the muskox mince and cook for another 5 minutes until the meat has browned. Next, stir in the diced tomatoes and 300ml of water. Turn the heat to low, cover with a lid and let everything simmer for about 30 minutes.

Just before the cooking time is over, add the dark chocolate and cook until it is completely melted which should be after about 2 minutes.

Lastly, serve up the chili con muskox in a bowl and top with fresh coriander, thinly sliced red chili and sour cream. Serve with rice, bread or nachos.

Chili with Greenlandic Muskox

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Venison Wellington

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  Ready in 50-60 Minutes    Serves 4

It’s so delicious!

Mette Karin Petersen

The challenge with venison wellington is to ensure that the meat is cooked pink and juicy on the inside. The puff pastry on the outside should be golden brown and crisp. The trick is to carefully smooth the pastry over the filling to prevent air getting trapped between the pastry and meat.

Ingredients

For the Meat:

  • Venison backstrap
  • 2 tbsp Dijon Mustard
  • Fresh Rosemary
  • 8 slices of Parma Ham
  • 500 g puff pastry
  • 1 egg, beaten
  • 2 tbsp Butter / Olive Oil
  • Salt & Pepper

Preheat your oven to 200°C (or 390°F)

Baking Time: 20-25min

Resting Time: 18-20min

Method

Trim the venison backstrap and rub in salt and pepper. On high a heat, fry the backstrap for 2 minutes on each side. Now set a side to cool off for 15 minutes.

While the meat is cooling down chop the mushrooms and rosemary. Fry the mushroom herb mix in 1 tbsp butter for 8-10 minutes until they are nice and soft. Set aside to cool.

Now, lay the Parma ham slices over a long sheet of clingfilm, overlapping them slightly. Spread a layer of the mushroom herb mix onto the ham. Next, brush the cooled backstrap generously with the Dijon mustard and place it on top of the mushrooms. Now wrap the clingfilm tightly around the meat, twist the ends and chill in the fridge for 30 minutes.

Preheat oven to 200°C (390°F). Unravel the meat from the cling film and place in the center of the rolled out pastry. Wrap the pastry tightly around the meat to prevent air getting trapped between the pastry and meat. Seal the edges and brush the pastry with the beaten egg for a nice golden color. Place the meat on a baking sheet and put in the oven.

Roast in the oven for 20-25 minutes or until golden brown. Rest for 18-20 minutes before slicing and serving. Serve with a tasty red wine bacon mushroom sauce. On the side we recommend kale and butter roasted carrots.

Happy cooking & Bon appétit.

Venison Wellington

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Wild Boar Schnitzel

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 30 Minutes    Serves 4

I like my schnitzel double dipped and swimming in butter an lemon!

Mette Karin Petersen

Driven Hunt season is in full swing. Wild boar everywhere from the Balkans to Germany and cause considerable damage to agriculture and forestry. Luckily, wild boar is very lean and low in cholesterol and therefore an excellent alternative to beef and pork.

Ingredients

For the Meat:

  • Boneless wild boar chops
  • 3 eggs
  • 5 cups flour
  • 10 cups bread crumbs
  • 100gr butter
  • Salt and pepper
  • Canola oil or any high heat cooking oil to sauté
  • Lemons
  • Capers (optional garnish)
  • Horseradish (optional garnish)

Possible side dishes:

  • Fried Potatoes
  • Peas

Method

First, trim the two wild boar chops and slice into 1.5cm thick cutlets.

Next, cover meat in cling film and pound it with a rolling pin very thin to about 0.5cm. Pounding the meat breaks up the meat fiber and therefore prevents the cutlet from contracting while frying. In case you prefer to use a meat tenderizer, we would recommend to cover the cutting board in cling film instead of the meat itself. This way, you avoid little pieces of the cling film being stuck to your food. Season the meat with salt and pepper.

Now, prepare three plates with flour, whipped eggs and bread crumbs. The order is very important. First dip the meat in flour so it is fully covered, followed by eggs and bread crumbs. Repeat the process the create a thicker layer of crumbs if this is what you like. To do so simply dip the schnitzel on more time in the eggs followed by the bread crumbs.

After this it is time to sauté the schnitzel. Heat a frying pan with 50 gr butter and oil. Fry wild boar schnitzel about 3 minutes on each side until golden brown and crispy. Add 50 gr of butter half way through the frying process. Make sure to pour butter over the meat a couple of times.

Once the wild boar schnitzel is cooked, take it out of the pan and top it with lemon. If you feel like it you can also add horseradish and capers.

For a side dish we recommend fried potatoes, peas, butter sauce and lots of lemon on the side.

Happy cooking & Bon appétit.

Wild Boar Schnitzel

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Venison Leg in Salt Dough

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stopwatch 50-60 Minutes   servings Serves 4

IT SOUNDS LIKE FANCY – BUT IT’S NOT!

Mette Karin Petersen

Ingredients

For the Meat:

  • Leg of venison about 500 gr (I deboned the leg, but it’s your choice)
  • Mustard
  • Seasoning mix of your choice
  • Fresh thyme
  • Wheat flour 500 g
  • Salt 350 g
  • Water 350 ml

For the Sauce:

  • Leg bone
  • 200 ml red wine
  • 1 medium size onion, finely chopped
  • 1 garlic clove, crushed
  • 200 ml beef stock
  • 1 tbsp butter
  • fresh thyme
  • Black pepper

Method

Preheat your oven to 180 degrees (or 355°F). To make the salt dough, combine salt and flour in a large bowl. Now slowly add water. Knead until you have a smooth texture. Add some more water if it’s too sticky. Set the mix aside for now.

Debone and season leg of venison with salt and pepper. Next, brush the mustard on the meat and season again with your favorite spices and thyme. Now roll out the dough about 1cm ( ½in) thick and wrap the meat with it. Bake venison leg for about 20 min. Use a thermometer to check the internal temperature of the meat. It should not go above 53°C (or 127 °F).

While the meat is in the oven, get to work on the sauce. Heat a little olive oil in a large saucepan and fry the leg bones for a couple of minutes.

Add the onion and fry gently for two minutes, or until the onions are soft and translucent. Add garlic, thyme, black pepper and red wine. Simmer for five minutes then add the beef stock. Simmer for another 30 minutes. Pass through a sieve into a clean saucepan and simmer again until the volume of liquid has reduced to a nice sauce. Finish it off with a bit of butter.

Last, take the venison out of the oven, and rest for about 25 min. After that, separate dough and meat, throw out the dough, slice meat and serve with your favorite side dish. We served it with sweet potato pure, kale, caramelized pearl onion and butter-roasted carrots.

Happy cooking & Bon appétit.

Venison Leg in Salt Dough

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Wild Bánh Mì

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stopwatch 30 Minutes   servings 2 Portions

THE BEST SANDWICH EVER

Mette Karin Petersen

Wild Bánh Mì is a delicious Vietnamese sandwich filled with barbecued summer buck, fresh and pickled veggies and a spicy mayo. You can make this in many different ways.

Ingredients

For the Marinade:

  • Wild meat (this is back leg of a buck)
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1/2 red onion
  • 2 gloves of garlic
  • Salt & pepper

For the Filling:

  • Pickled carrot and radish sticks
  • Fresh cucumber
  • Chili
  • Fresh coriander
  • Baguette

For the Spicy Mayo:

  • Mayo
  • Spring onions
  • Hoisin sauce
  • Sriracha sauce

Method

In a small bowl, whisk together soy sauce, fish sauce, sesame oil, sugar, chopped onion and garlic, salt and pepper. Add meat to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for at least 2 hours or overnight.

Now, for the filling. Give the carrots and radishes a quick pickle. To start, cut the carrot and radishes in matchsticks and place them into small bowl. Mix together 200ml warm water and 200ml vinegar, sugar and 2 tbsp salt until the sugar and salt have dissolved. Cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

Let’s work on the spicy mayo. Chop the spring onions and mix together in a small bowl with mayo, Hoisin sauce and Sriracha Sauce. Done.

Now that all the ingredients for the sandwich are ready, let’s grill the meat. Wait until the flames have died off and the charcoal has turned grey. Place the meat on the grill and BBQ each side for a about 7 minutes. Once you are happy with meat, slice it up and assemble your sandwich.

Happy cooking & Bon appétit.

Wild Bánh Mì

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Wild Pizza on the Grill

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stopwatch Hands-on time: 30 min   servings 4 Portions

A TASTY AND EASY SUMMER DISH

Mette Karin Petersen

It was an experiment making this Wild Pizza on the grill, but it ended up being perfectly crispy! We’re always up for a good homemade pizza. Just sprinkle with your favorite topping and it’s a winner dinner! Remember, if you’re not into rocket, leave it. If you don’t like fresh tomatoes leave them as well. But ‘’ Houston, we have a problem!‘’ if you do not like wild meat!

Ingredients

For the Dough:

  • 500g plain flour, plus extra for dusting
  • 1 tsp salt
  • ½ tsp dried yeast (not fast-action)
  • 400ml warm water
  • Oil, for greasing 

For the Tomato Sauce:

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp fresh thyme
  • 60 ml red wine
  • 800 g canned crushed tomatoes
  • 150 g tomato paste
  • Salt and black pepper

Pizza Toppings:

  • Grilled summer buck (sliced)
  • Mozzarella cheese
  • Fresh tomatoes
  • Rocket
  • Parmesan shavings

Method

Start with the dough. Put the flour and salt in the bowl and mix the yeast into the water. Now, slowly pour in the liquid. Knead for 10 min until the dough is shiny. Don’t be tempted to add too much flour as the dough is quite sticky. Once the gluten are activated it will form a nice dough.

Next, pour some oil down the sides of another bowl and place the dough in it. Turn it around so that it is lightly coated in the oil. Cover tightly with cling film and a tea towel. Place in a warm spot and leave until the dough has doubled in size.

In the meantime, chop up the toppings and prepare the tomato sauce. For the sauce, heat the olive oil in a pot and sauté the garlic and thyme for 1 min. Add red wine and simmer for another minute. Add remaining ingredients, stir, cover, and simmer on low for about 5 min. Season with salt and pepper to taste.

Now, we assemble the pizza. Place the pizza on a floured baking sheet (with no edge). When cooking on a charcoal barbecue, let the coals turn grey first. Slide the dough onto the grill, close the lid and give it three to four minutes. It is ready when the bottom has light brown stripes. Use tongs to pull the dough off and turn it upside down.

Now, assemble the pizza with the toppings of your choice and place back on the grill, uncooked-side down, and shut the lid. Give it another three to four minutes. Last, add the rocket and the parmesan.

Happy cooking & Bon appétit.

Wild Pizza on the Grill

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Wild Turkish Köfte

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stopwatch 30-40 Minutes   servings 4 Portions

A TASTY AND EASY SUMMER DISH!

Mette Karin Petersen

It’s summer and it’s buck season. It has become a family tradition to cook outdoors and enjoy some food before going on an evening hunt. The BBQ is a part of the whole experience. So today we will prepare wild turkish köfte made out of summer buck. Served with tabouleh, grilled veggies and baba ganoush in flat bread. It’s a perfect as a kick starter for buck hunting.

Ingredients

  • 1 medium onion
  • 1 egg
  • olive oil
  • 2- 3 tsp cumin
  • 2- 3 slices of white bread
  • chili flakes
  • salt and pepper
  • 1 bunch of flat-leaf parsley
  • 1 clove of garlic

Recommended Sides:

  • Tabouleh
  • Grilled veggies
  • Baba ganoush
  • Flat bread
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Method

Put the minced meat for the kofte in a large bowl. Peel and chop the onion and add to the meat.

Beat the egg and pluck the bread into small pieces and add to the meat as well. Next mix in the the spices as you like. Then chop the parsley and garlic and add to the mix. Last, drizzle a dash of olive oil over the meat.

Now, mix everything well together using your hands. To form the köfte moisten the palms of your hands with water, roll a handful of the meat mix into a ball and gently squeeze them.

Now place the meat patties on the BBQ and slowly grill until they are cooked through. This should take about 5-7 minutes on each side.

Happy cooking & Bon appétit.

Wild Turkish Köfte

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