You’ve probably heard of duck á l’orange – here in a version made from wild duck. The duck is served with a delicious orange-ginger sauce, pearl onions & turnips. We have the recipe from the book: “Game on the Fork“, written by Rasmus Grønbech. You have probably heard of duck à l’orange – here in … Read more
My first attempt with pheasant, and it certainly won’t be the last time I try to make it. Once it’s in the casserole dish/oven, it practically takes care of itself and also imparts a lot of great flavor to a wonderful and delicious sauce. Since pheasant can easily become dry, I chose to wrap it … Read more
Pickled apples and pickled red onions taste delightful. They are incredibly easy and quick to make, and they are perfect for elevating sandwiches, burgers, and, for example, hot dogs to a significantly higher level. Watch a teaser for our video on making pickled red onions here: In GastroFun PREMIUM, you can of course watch the entire … Read more
Autumn and winter go well with game. Here, we prepare a venison tenderloin to perfection using the sous vide technique. Mushrooms and berries also pair excellently with game, so the meat is served with a morel sauce, butter-fried mushrooms, blackberries, and oven-roasted Jerusalem artichokes.
Pickled mushrooms are fantastic, as they can be foraged yourself after a walk in the woods and are easy to make. They require few ingredients and just a bit of patience. This recipe is for a small portion. It’s definitely worth making a larger batch, as they only get better when left to marinate in … Read more
We have here a recipe for a delicious morel sauce, which is perfect for autumn game dishes. Morels, along with truffles, are some of the most precious mushrooms that can be found in the Danish nature. We have used dried morels for this sauce, and with a bit of soaking in some liquid, they become … Read more
Venison filet is a highly underrated cut of meat. It is full of flavor and delightfully tender. Using the sous vide technique elevates it to new heights, and the taste is fantastic. The meat absolutely must not be cooked for too long/too much, as it will end up with a consistency akin to liver pâté. … Read more
Most Danes enjoy roast duck at least twice a year, specifically on Christmas Eve and St. Martin’s Eve, and there is indeed something quite special about presenting a whole duck at the table. If you’re ready to try something new, you can dive into these confit duck legs, which taste absolutely fantastic. It’s a new … Read more
A delightful everyday dish, beef patty, with a touch of luxury! Here we serve the beef patty with crispy polenta fries, celery purée, and a quick yet truly flavorful pepper sauce. All the flavor components harmonize beautifully in this serving, and particularly the celery purée adds that extra something that makes the dish special! A … Read more
