Sous vide cooked pigeon breast. A delicious way to ensure a juicy piece of meat without it becoming dry. We have the recipe from the book: “Sous Vide Handbook“, where the author writes the following about the recipe: “A pigeon breast is a small piece of meat weighing 50-60 g. It has a strong gamey … Read more
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
Whole Roasted Venison Haunch with Smoked Game Butter, Potatoes, Juniper & Nutmeg. A delicious venison haunch is one of the finest cuts of meat on the animal, so it must not be overcooked – it should be prepared medium-rare. We have the recipe from the book: “Game on the Fork“, written by Rasmus Grønbech. Roast … 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
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.
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
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
Pheasant is not the most commonly used ingredient in Denmark, which is a pity, because the meat has a lot to offer. Our recipe is simple and delivers a fantastically flavorful and delicious game sauce. Served with game sauce, couscous, and bread