Tjädergryta and rip tartare
Send hooray to all stovetop lovers ⚓️One of my most spectacular and memorable moments at the grill was on a cool autumn day outside Skellefteå. There I met the hunter Roger, who very generously shared both deer and also some nice grouse. Join us in this week's episode where we cook both rib tarts on crackling bread and tjædjergryta on a griddle. Of course, we washed down the delicacies with a barrel-aged blueberry wine from Västerbotten.
Ingredients
Grouse tartare
- 4 grouse breast
- 1 tbsp olive oil
- 2 tbsp caper
- 1 small red onion
- 4 discs Delicatessen cracker bread
Pear stew
- 600 gram breast fillet of roe deer
- 2 yellow onions
- 5 dl cream
- 800 gram boiled almond potatoes
- salt & black pepper
- currant jelly or rowan jelly
- parsley