Capercaillie & Chanterelles
Capercaillie & Chanterelles
Try this quick and easy recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 5 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 1 breast of Capercaillie
  • 2 tablespoonsp. Butter
  • 100 grams Grevilles Bolete or other Wild mushrooms
  • 200 grams Chantarelles
  • 3 Shallots – finely chopped
  • 100 grams Celeriac – finely chopped
  • 100 grams smoked Elk meat – diced
  • 50 millilitres smokey Whiskey
  • 300 millilitres Heavy cream
  • Salt and Pepper
  • Garnish with Wood sorrel, blueberries, lingonberries and Mache salad
  1. Fry the Capercaillie in one tablespoon of butter and turn often on the pan until medium rare. Salt and pepper to taste
  2. 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
  3. Serve with slices of the Capercaillie and garnish with wood sorrel, blueberries, lingonberries and Mache salad

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