Category Archives: Food

Preparing a wild life dinner with my guests…

Posted on 22 December 2010 by Ronny Lund in Food, In General, Rabbit, Roe-deer, Video | Reageer als eerste »

The highlight of a hunting trip on Ekeskogs Farm, and the reason in the first place for hunting, is the self prepared wild life dinner !

And of course the endless talking about the wonderful taste and all possibilities…

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Hunting on a different kind of food

Posted on 2 December 2010 by Ronny Lund in Food | Reageer als eerste »

Not only is there a great challenge for dogs in hunting on deer and rabbit in Gotland, there is also a career in hunting on truffels.

The “black truffle” or “black Périgord truffle” (Tuber melanosporum) is named after the Périgord region in France and grows exclusively with oak. Specimens can be found in late autumn and winter, reaching 7 cm in diameter and weighing up to 100 g. Production is almost exclusively European, with France accounting for 45%, Spain 35%, Italy 20%, and small amounts from Slovenia, Croatia and the Australian states of Tasmania and Western Australia. In 1900, France produced around 1,000 metric tonnes (1,100 short tons) of Tuber melanosporum. Production has considerably diminished in the past century, and is now around 20 metric tonnes (22 short tons) per year, with peaks at 46 metric tonnes (50 short tons) in the best years. The largest truffle market in southwest France is at Lalbenque in Quercy. These markets are busiest in the month of January, when the black truffles have their highest perfume. As of December 2009, black truffles were sold for about €1,000 per kilo in a farmer’s market and €3,940 per kilo in a retail saler.

I think I will start training my dogs…

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Wrong Hare Recipe

Posted on 26 November 2010 by Ronny Lund in Food, Hare | 1 Reactie

As a Sunday roast, Falscher Hase came into prominence after World War II. Meat was still scarce but housewives wanted to put a special dish on the table so they mixed chopped meats together, wrapped them around eggs and “roasted” the meatloaf in a shape reminiscent of rabbit, a highly prized meat. As per usual, bacon, or “Speck” spiked the flavor, as did parsley, mustard, Hungarian paprika and sour cream.

Serves 4

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes

Ingredients:

  • 1 lb. ground round or half beef, half pork, ground
  • 1 c. chopped onion (about 1 medium)
  • 1/2 c. bread crumbs, divided
  • 2 eggs
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tsp. ground paprika
  • 1 tsp. prepared mustard
  • 3 T. chopped parsley
  • 3 hard-boiled eggs, peeled
  • 4 strips of bacon
  • 1 c. beef broth
  • 1/2 c. hot water, divided
  • 1 tsp. cornstarch

Falscher Hase - False Hare, a Special German Meatloaf