Andreas takes us to Fjord Norway on the West Coast and Sognefjord. Here, along the fjord’s snow-capped mountains where the deer run free and the mountain farms cling intrepidly to sheer slopes, Andreas will make a variety of venison dishes. A millefeuille of venison fillet, with prune, and venison liver with caramelized tangerine gives French terrines some serious competition. A multi-flavored starter with smoked trout, a traditional hunter’s stew with sour cream and goat cheese, and finally the ultimate venison steak
Recent Recipes:
More images:
Recipes and Articles
BOOKS FROM THE SERIES
Most Read
-
Episode 1: "Rich Farmland"
Andreas visits the county of Hedmark in Eastern Norway.
-
Tina Nordström
Tina Nordström grew up in Helsingborg in southern Sweden where her parent...
-
Sara La Fountain
Finnish cooking sensation Sara La Fountain's first cookbook, A la Sara, e...
-
Episode 2: "Popular Sausage"
Sausages serve a special function in Norway, both as an everyday meal and...
Most viewed
-
Trailer Season 9!
See the trailer for season 9 of New Scandinavian Cooking with Andreas Vie...
-
Flourless chocolate cake
Watch Andreas prepare flourless chocolate cake with wild strawberries, an...
-
Seared Pollock
Watch Andreas Viestad prepare Seared Pollock with Onion Jam, Lingonberrie...
-
Goose Breast and Leg
Watch Andreas prepare goose breast and leg in Port Wine with pan seared a...
