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
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Recipes
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Glassmestersild (Herring Pickled In a Glas...
Classic pickled herring, served at breakfast throughout the year.
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Grandmother's Salt Herring
With a delicious taste of fresh apples.
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Cheesecake with Sour Cream and Cloudberries
This is a simple version that does not require any cooking.
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Swedish Herring Salad