Norma ECOSTRIKE 7x64 140gr
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Recipe: Wild summer buffet
In Sweden we are celebrating Midsummer this time of the year. A hearty midsummer lunch is the basis for getting energy for dancing and festivities with friends and family. Today we will share a recipe for a delicious buffet with venison as a basis. The buffet is of course good for any festive occasion.
Celebrate sunny times with a wild summer buffet!
Here’s how you do it:
WILD BOAR STEAK
- 1 kg wild boar roast
- Garlic
- Fresh herbs
Trim the meat if necessary and pat it with salt and pepper. Peel and halve the garlic cloves. Put the meat in a vacuum bag together with the garlic and fresh herbs.
Seal the bag with a vacuum machine and put it in a bath in 56°C for about 5-6 hours. When the meat is ready, grill or fry it quickly in a hot frying pan.
WILD BOAR CHORIZO
- 400 g wild boar mince, coarsely ground
- 100 g lard
- 4 cloves garlic
- 1 yellow onion
- 0,5 teaspoon cayenne pepper
- 1 teaspoon chiliflakes
- 2,5 teaspoons paprika powder
- 1 teaspoon salt
- 1 tsk black pepper
- 2 millilitres cumin
- 2,5 dl cold water
- 2 tablespoons potato flour
- 1 pack sausage skin (5 m)
Put the sausage skin in cold water for a few hours before making the sausage. Assemble the meat grinder, choose a perforated disc with size 4-5mm. Peel and clove the onion and peel the garlic. Crush the spices in a mortar and put it in a big bowl. Cut the meat and lard into 2x2 cm large cubes.
Start to grind the meat, lard, onion and garlic in the grinder, grind all ingredients twice. It is easier to grind the sausage batter if you alternate between meat and onion in the grinder. Mix the minced meat with the spices in the bowl. Mix with cold water, a little at a time, start with 2 dl and mix with more water until the batter is loose enough to press out into a sausage. Heat a frying pan and fry a small bite to taste. Salt and season the sausage a little more if you would like more heat on the chorizo. Unravel the sausage skin which is divided into about 1,5 meters in length. Rinse it under the tap with a little cold water.
Put the sausage horn on the household machine or the meat grinder and thread on the sausage skin. Start the household machine or the grinder. Put the sausage batter in the machine, a little at a time and feed the sausage batter in to the skin. Use your hands to help and pull the sausage and the skin out on a tray under the sausage horn. The sausage should be loosely packed as it swells when cooked. Tie a knot at the end of the filled skin and press out a space after about 15 cm. Tie a knot at the end of the first sausage and then another knot before the second sausage. Leave one cm skin empty at the beginning and the end of each sausage, as the sausage swells when cooked. Cut the sausages apart between the knots after cooking.
The chorizo can be served grilled, boiled or fried. Use a needle to dot away air bubbles during cooking. You can both freeze the sausages raw, or cook them and then cool and freeze.
SKEWERS
- Mushrooms
- Red onion
- Paprika
- Wild boar chorizo
- Squash
EARLY POTATOES
- 1 kg early potatoes
Wash the early potatoes. Boil them in a saucepan with plenty of salt (dill if desired) for about 20 minutes.
CORN ON THE COB
Grease corn on the cob and add salt. Place on the grill.
PESTO
- 2 pots of basil
- 1/2 dl pine nuts
- 1 grated garlic clove
- 1 dl finely grated parmesan
- 1 1/2 dl rapeseed oil
- 1/2 tablespoon salt
- 2 millilitres black pepper
Mix all ingredients to a smooth pesto.
