Norma Academy › Dedicated Hunting › Food › Recipe: Venison barbeque sticks

Recipe: Venison barbeque sticks

It's time for another wild game recipe! This venison meat recipe is easy to make, and very tasty!

Serving: 10-12 sticks

This is what you need:

500 g. venison, cut from fillet, tenderloin or back leg
10-12 salad leaves
Pickled red onion
Fresh tarragon, finely chopped
Mayonnaise
Grill sticks
Salt and pepper

Here's how you do it:

Turn up the fire – either a bonfire or your barbeque!
Trim and clean the meat and cut into mouth-size pieces.
Place 5-7 pieces of meat on a grill stick, so it gets the same length as the salad leaves. Season with salt and pepper.
Grill your venison barbeque sticks for about 2-3 minutes on each size, cooking time depends on the heat of your bonfire or barbeque.
Meanwhile, mix fresh chopped tarragon, mayonnaise, salt and pepper.
Build your venison grill stick in a fresh crispy salad leaf.

Happy cooking!

Text and photo: Mette Karin Petersen

Visit NORMA Ambassador Mette Karin Petersen on Instagram

Published

2023-12-01

Recipe: Fillet of Deer with potato gratin and red wine sauce

This Friday, Therese Tillman offers a recipe with fillet of Deer. In this recipe a Sous Vide is used, if you do not have one it is of course possible to cook the meat on low heat in the oven. Click here to get to the recipe.

Recipe: Venison meatballs with potatoes, pressed cucumber and lingonberries

This Friday, Therese makes a comeback with a recipe on a true traditional Swedish dish - meatballs made of wild meat with potatoes, pressed cucumber and lingonberries. Click here to get to the recipe and serve your family or friends a delicious meal that suits every occasion!

Recipe: Fried roe deer tartare

A classic with a wild twist. Fried beef tartare served with fresh grated horseradish, capers and egg yolk on top of a butter fried piece of bread. This is one of the perfect choices for a wild weekdays. It takes less than 30 minutes to cook. Click here to get the recipe.

Recipe: Cabbage pudding on red deer

Cabbage pudding is a classic dish in the Swedish kitchen. This Friday we offer a variant with red deer. Click here to get to the recipe.

Recipe: Venison Wellington

On this Friday we will share a recipe from our ambassador Mette Karin Petersen. She will make one of her absolute favorites to cook in special occasions, Venison Wellington. Click here to get to the recipe!