- 1 breast of Capercaillie
- 2 tbsp. butter
- 100 g Grevilles Bolete or other wild mushrooms
- 200g chantarelles
- 3 shallots – finely chopped
- 100 g celeriac – finely chopped
- 100 g smoked elk meat – diced
- 50 ml smokey whiskey
- 300 ml heavy cream
- Salt and pepper
Garnish with wood sorrel, blueberries, lingonberries and Mache salad
How to do it
Fry the Capercaillie in one tablespoon of butter and turn often on the pan until medium rare. Salt and pepper to taste.
Break the mushrooms into big pieces and fry in butter together with the shallots and celeriac until lightly golden in colour. Add the smoked elk meat and flambé with the whiskey. Add cream and cook until nice and creamy. Salt and pepper to taste.
Serve with slices of the Capercaillie and garnish with wood sorrel, blueberries, lingonberries and Mache salad.
This recipe was made as part of the Värmland episode.