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The chef and the hunter
How to hunt and cook moose, fallow deer, roe deer, wild boar, hare, grouse, duck and pigeon
By Mikael Einarsson and Hubbe Lemon
Kocken och jägaren is the best game cookbook we have been able to find for moose, fallow deer and wild boar. In it you will find several fantastic recipes that really take your game meat to new heights.
The book combines classic game cooking with solid hunting knowledge and practical tips. You will learn how to hunt and cook moose, fallow deer, roe deer, wild boar, hare, grouse, duck and pigeon, but also how to use more parts of the animal, which parts are best eaten fresh and which you should freeze.
The Chef & the Hunter is also packed with classic cookery skills such as how to tie up a roast, pluck blood pigeon and how to make good game stock to keep in the freezer. They cook creamy Wallenbergers on venison mince for the family, make their own venison sausage to eat with a cup of broth on the pass, and offer the hunting team the world's best moose cabbage dumplings cooked over an open fire.
Mikael Einarsson is head chef at Frantzén's new venture Brasseri Astoria in Stockholm and has extensive experience of professionally preparing game both from The Square in London (two stars in the Michelin Guide) and from the classic kitchens Leijontornet, Pontus in the Greenhouse and Skebo Herrgård. He has been hunting for the last five years.
Hubbe Lemon runs Järinge gård in Roslagen, where he also does the hunting. He has hunted and fished since childhood and is involved in game management, hunting and guiding throughout the year.
When Mikael Einarsson worked as a chef at Skebo Manor in Roslagen, he became good friends with the farm's hunter Hubbe Lemon. Using their long experience from both the restaurant and the forest, they have now written a book together.
We have designed a game box with game meat especially for 5 recipes in this book. For the game box for Kocken & jägaren.
The book contains the following recipes:
- Cabbage dumplings on moose
- Hunter's goulash
- Bean soup with smoked moose heart
- Smoked moose heart
- Moose liver anglais
- Porterhouse moose steak
- Thistle dumpling on moose liver steak
- Croque monsieur on Tjälknöl
- Moose steak with green pepper sauce
- Moose roulades in cream sauce
- Jägarpytt
- Vildfond
- Wild boar sausage in broth
- Wild boar salsiccia in a thin bread roll
- Scotch eggs with wild boar minced meat
- Wild boar meatballs in tomato sauce
- Ravioli with wild boar minced meat
- Grilled wild boar flank steak
- Warmly smoked wild boar side
- Steam food with with grilled wild boar side
- Whole grilled wild boar
- Rubbed boiled wild boar sausage
- Pulled wild pork in pita
- Long-cooked venison neck on bone
- Bone-in whole roasted deer steak
- Rose roasted deer tenderloin
- Wallenbergare on deer
- Sandwich with wallenbergare
- Diced tartar on deer loin tartar
- Carpaccio of fallow deer
- Grilled fallow deer heart special
- Deer shoulder bourguignon
- Deer cavity
- Deer burger pre rigor mortis
- Hare in blood sauce
- Steaked pigeon breasts
- Fully roasted dalripa
- Grass duck breast with truffle cloud
- Confit on grass duck thighs
Delivery in 1-3 working days - Free over €150
Delivery time
We ship to all of the EU, Switzerland, Norway and the UK within 1-3 business days. We send your products in our in-house designed well-cooled and insulated packages and we guarantee the cold chain all the way to your home. We ship by air with couriers like UPS, DHL and FedEx.
We will prepare your package almost immediately after you place your order. Your package then leaves our facility on regular Mondays, Tuesdays and Wednesdays. We do not ship on Thursdays or Fridays to avoid that the package gets stuck in the courier's warehouse over the weekend.
For Northern Europe, the shipping time is 12-24 hours from the time your package leaves our facilities. For Southern Europe it's usually 18-48 hours. This applies to orders placed on weekdays before 11 a.m. Some delays may occur, but 97% of our deliveries arrive on time without a problem.
The exact delivery time may therefore vary a bit depending on when you placed your order. If you order on Mon-Wed before 11 a.m, then you will very likely receive your package the day after (1 working day). If you for instead order on a Wednesday afternoon, then you will most likely receive your package on Tuesday or Wednesday the week after, i.e. around 5 working days later.
The courier will inform you of your exact delivery date and time.
If you want your delivery on a specific date, please contact us at info@swedishwild.se.
Shipping cost
To cover some of our shipping and packaging costs, we use the following shipping rates:
- Orders above €130: Free shipping
- Orders €100 - €130: €9.90 in shipping
- Orders up to €100: €19.90 in shipping
Shipping temperature
All meat is shipped frozen (below -18ºC). When it then reaches you, in some cases it may have thawed a little at the edges, but there is no danger to the quality of the meat and it is definitely not a health risk.
We guarantee that your meat will never reach a temperature above 4ºC during shipping. If for some inexplicable reason this has still happened, please contact us, and we will make sure that we solve it for you in the best way.
Game meat is very durable, thanks in large part to its low fat content, so it's always OK to refreeze the meat without it taking any significant damage. However, we always recommend keeping the meat well chilled below 4ºC and consuming it within 7 days of its arrival.
Environmentally friendly packaging solutions
Sustainable shipping is very important to us. Therefore, we do not use styrofoam, EPS or similar environmentally unfriendly packaging materials. Our packaging is fully recyclable, biodegradable and/or reusable.
Your meat will be packed in a bag made of recycled material. This bag then goes into our designed box along with frozen cooling gel. These cooling gels ensure that the meat stays at the right temperature during the journey to you. The cooling gel is of course food approved and you can reuse it many times over. If you decide to throw them away, do so as they are with other combustible waste. Do not pour the contents into the sink as it may expand slightly in contact with water and clog your drain.
As insulation, we use sheep's wool, nature's own best insulation, to ensure that the meat maintains the right temperature during transport. Sheep wool is 100% degradable and you can put it on the compost (but take it out of the thin plastic cover first) or reuse it for different purposes. The box is made of 100% recycled cardboard and can be left in paper recycling.