New Scandinavian Cooking
Friday, May 13, 8:30 a.m. on Create
Friday, May 13, 2:30 p.m. on Create
Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast, where the deer run free and the mountain farms cling intrepidly to sheer slopes. He prepares a millefeuille (puff pastry layered with a filling) of venison fillet with prune; venison liver with caramelized tangerine; smoked trout; a traditional hunter's stew with sour cream and goat cheese; and finally, the ultimate venison steak.
Share your thoughts, questions, and comments on "New Scandinavian Cooking" here.