North Wild Kitchen

Tag: venison

  • Aquavit-Cured Venison with Pickled Bilberries (Gravet hjort med sylteblåbær)

    Aquavit-Cured Venison with Pickled Bilberries (Gravet hjort med sylteblåbær)

    Aquavit-Cured Deer with Pickled Bilberries (Gravet hjort med sylteblåbær) Aquavit-Cured Deer with Pickled Bilberries (Gravet hjort med sylteblåbær)Norway has a long tradition of curing – graving – both fish and meat in order to conserve them. While cured salmon (gravlax / gravlaks) may be more well-known, the same technique can, and is, applied to meats. Curing the meat provides a distinct flavor and smooth texture, which today is seen as being quite exclusive. Yet, it’s simple to make at home. (more…)

  • Elggryte (Norwegian Moose Stew)

    Elggryte (Norwegian Moose Stew)

    Norwegian Moose Stew (Elggryte) Norwegian Moose Stew (Elggryte)Following on from my story about Moose Hunting in Norway (Elgjakt), here is a recipe for elggryte, a traditional moose stew utilising the flavors of the forest. Gryte means pot in Norwegian, and what better way to cook in the colder months than with everything stewing together in one pot.

    The mountainous regions of Norway are famous for moose and other types of venison. These meats are used in a variety of dishes such as karbonader (meat patties), kjøttkaker (meatballs), pølser (sausages), and spekemat (cured meats). Stews are a great way to tenderize the meat and concentrate the flavors. They are warming and filling, and easy to make. Best of all, they cook together in one pot and can be made both indoors and outdoors. (more…)