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The Wild Game Cookbook - Simple Recipes for Hunters and Gourmets
Discover delicious recipes for cooking game in The Wild Game Cookbook.
It isn’t easy to say what it is about hunting that makes it so special. Perhaps it’s a cliché, but there’s something primal and authentic about hunting—seeking out, killing, and cooking a wild animal. But the fact that it feels primal doesn’t necessarily mean it’s barbaric or uncivilized. Quite the opposite. Hunting requires organization, discipline —together with an ethical discussion that’s constantly ongoing in your head. The Wild Game Cookbook compiles recipes for hunters and gourmets.
This egg dish is great either hot or cold, and it makes a perfect satisfying picnic at a stand in the forest when the hunt’s running over or for the hunt lunch. The ground meat stays together a little better if you grind it twice. Piccalilli, or mustard pickle, is a British condiment containing pickled vegetables that works perfectly with a Scotch egg, and with many other foods, too. Discover more about this Wild boar scotch eggs in The Wild Game Cookbook.
A Bean soup with smoked moose heart recipe featured in The Wild Game Cookbook
Flintastek is a marinated ham steak that first became popular in Sweden in the 1960s, but really took off in the 1980s when it was renamed after The Flintstones TV animated sitcom. These days, Swedes tend to associate the dish with cheap, pre-marinated meat badly cooked over a disposable grill. But if you make flintastek from wild boar and serve it with a fresh tomato salad, the flavor will reward your effort ten times over. The recipe of this Grilled wild boar ham steak is in The Wild Game Cookbook
Tjälknöl is frozen moose or other meat roasted at very low temperature—a perfect summer dish if you have a bit of moose left in the freezer. I love bread in all its forms, and if you haven’t tried making salad of day-old bread, I think it’s definitely time you tried panzanella. Find out more about this recipe in The Wild Game Cookbook.
Mikael Einarsson and Hubbe Lemon are both the cooks and hunters behind The Wild Game Cookbook.
Filled flatbreads may often fall into the “fast food” category, but if you make your own sausages, it’s very slow fast food! In Sweden, it’s said that flatbreads were invented at a fastfood joint in Stockholm in the 1960s. I say that’s a wonderful story! But whatever the truth, flatbread fillings can be varied endlessly. Here’s a recipe for a spicy wild boar sausage, featured in The Wild Game Cookbook.
Wild boar salsiccia in flatbreads, a recipe featured in The Wild Game Cookbook.
Wild boar Scotch eggs, a recipe from The Wild Game Cookbook by Mikael Einarsson and Hubbe Lemon.
Mikael Einarsson is the chef of Brasserie Astoria in Stockholm and Hubbe Lemon is a hunter. They are both behind The Wild Game Cookbook.
Grilled wild boar ham steak, a delicious recipe from The Wild Game Cookbook.
Enjoy delicious wild boar meatballs in tomato sauce with The Wild Game Cookbook by Mikael Einarsson and Hubbe Lemon.
In the unlikely event that you have a spare wallenbergare or two, you can make this decadent sandwich. It’s perhaps a bit too oozy to take with you on a hunt, but then again sometimes you have to choose taste over practicality. I love to serve this sandwich with hot cucumber mayonnaise, boiled potatoes, and a sprinkle of roast onion on top. Find out about this recipe in The Wild Game Cookbook.
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The Wild Game Cookbook

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Simple Recipes for Hunters and Gourmets
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Simple Recipes for Hunters and Gourmets

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