Find your next favourite
Delicious ideas for everyday meals and special occasions.
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Jämtland elk meatballs with juniper and thyme
Traditional Jämtland-style meatballs made with elk mince, crushed juniper berries, thyme and white pepper. A rustic dish with a distinct game flavour, lovely with cream sauce, potatoes and lingonberries.
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Swedish frozen-roast venison with funnel chanterelles and blueberries
A festive venison roast, slowly cooked at a low temperature and infused with brine. Served with butter-fried funnel chanterelles, a rich red wine sauce and creamy potato gratin with blue cheese.
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Swedish frozen-roast elk with thyme and rosemary
A classic Swedish tjälknöl made with elk roast, slowly cooked at a low temperature and then left to soak in an aromatic brine with onion, garlic and herbs. Perfect for preparing ahead of a special dinner.
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Game mince patties with juniper and rosemary
Juicy game mince patties with a pronounced game flavour from juniper berries and rosemary. Fried onion adds sweetness to the mixture and makes the patties especially tasty. Serve with mashed potatoes, cream sauce and lingonberries.
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Moroccan game mince skewers with ras el hanout
Juicy skewers made with moose and pork mince, garlic and the Moroccan spice blend ras el hanout. Grill or pan-fry over high heat for a flavourful crust and serve with couscous and yoghurt sauce.
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Pan-fried moose topside with wild mushrooms and rosemary
An elegant weekend dish of juicy moose topside seasoned with juniper, star anise and rosemary. Served thinly sliced with butter-fried mixed mushrooms, bacon and a fresh vinaigrette.
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Ramen soup with shredded game
A Nordic take on ramen, combining thinly sliced game meat with noodles, soy, sesame, corn and crunchy bean sprouts in a flavourful, gently spicy broth.
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Root vegetable gratin with shredded moose and funnel chanterelles
A complete, warming game dinner with a creamy gratin of potatoes, carrots and parsnips, topped with browned shredded moose and funnel chanterelles.
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Moose meatballs with allspice
Juicy meatballs made with moose and pork mince, seasoned with allspice and a little savoury saltiness from anchovy. A rustic favourite for a festive table or Sunday dinner.
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Game hash with chanterelles, horseradish and lingonberries
A rustic yet luxurious hash in which moose, venison or reindeer meets potatoes, root vegetables and chanterelles. Horseradish, herbs and lingonberries give it a lovely Nordic finish.
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Moose meatballs in cream sauce with oyster mushrooms
Juicy meatballs made with minced moose and thyme, served in a smooth cream sauce and topped with oyster mushrooms sautéed in butter. A game-inspired take on a Swedish home-cooking classic, served with boiled potatoes.
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Shredded game stew with apple and whey cheese
Shredded moose or reindeer meat is cooked with mushrooms, apple, thyme and Swedish whey cheese in a creamy pan stew. The apple adds fresh sweetness and lingonberries make an ideal accompaniment.
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Hearty moose mince soup with peppers
A substantial soup with minced moose, potatoes, bell peppers, tomatoes and garlic. Paprika and a pinch of cayenne add warmth, while a spoonful of sour cream rounds it off at the table.
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Moose stew with root vegetables and funnel chanterelles
A rustic stew combining moose with funnel chanterelles, cabbage and root vegetables. Allspice and bay leaf give it a classic Nordic flavour, while parsley freshens the dish at serving.
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Shredded moose stew with green peas
An easy, creamy stew with shredded moose, thyme and chives. Green peas add colour and sweetness, while a smooth cream sauce brings everything together.
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Venison stew with pickled onions and thyme
A rich venison stew with green peppercorns, gin, carrots and pickled onions. Thyme and a little jelly round out the aromatic sauce, which is lovely with potato wedges.
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Game patties with juniper and root vegetables
Juicy patties made with minced game and mushroom ragout, flavoured with Dijon mustard. They are served with root vegetables fried with crushed juniper berries and garlic for a distinct game flavour.
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Moose roast with porter and mushroom sauce
A rustic moose roast gently braised in porter with carrots, onion, juniper berries and thyme. The cooking juices form the base of a velvety mushroom sauce with cream and blackcurrant jelly.
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Spring moose stew with whey cheese and tarragon
A distinctive moose stew with root vegetables, Swedish whey cheese and fresh tarragon. The gentle saltiness and sweetness of the cheese meet crème fraîche in a silky sauce, perfect with pressed potatoes.
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Game mince stew with mushrooms and Dijon mustard
A quicker game dish made with minced moose, mushrooms, leek and parsnip. Dijon mustard and thyme give it character, while the cream sauce keeps it mellow and rich.
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Moose stew with funnel chanterelles
An autumnal moose stew with root vegetables, funnel chanterelles, thyme and rosemary.
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Game stew with porcini mushrooms
A rich stew with game meat, porcini mushrooms, red wine, balsamic vinegar and fresh herbs.
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The hunters’ game stew
A substantial slow-cooked stew with moose, smoked pork belly, lamb sausage, root vegetables and woodland mushrooms. Original recipe from ICA.
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Red-wine-marinated game stew with mushrooms and blue cheese
Game stew with red-wine-marinated meat, root vegetables, woodland mushrooms and blue cheese. Original recipe from ICA.
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Game stew
A hearty hunter’s stew with game meat, mushrooms, juniper berries, red wine and cream. Original recipe from ICA.