Ingredients:

Marinade:

Sauce:

Instructions:

(1) The whole fish should weigh 1.5 to 2 kg (3-4.5 pounds) for the fillets to be the desired thickness.

(2) Use a tweezers to remove the small bones down the center of the fillets.

(3) Shred the vegetables for the marinade. Place half the vegetables in a dish large enough to hold the fish in one layer.

(4) Sprinkle the fillet with chopped dill, lemon juice on both sides.

(5) Place on the bed of vegetables.

(6) Top with remaining vegetables. Cover with plastic wrap and refrigerate 24 hours.

(7) Remove eyes and gills from the fish head. Place in a pan with the bones, cover with water and simmer 20 minutes. Strain and measure. If more than 5 dl (2 cups), reduce to that amount over high heat.

(8) Melt the butter and stir in the flour. Gradually add the stock, marinade with vegetables and dill.

(9) Just before serving, stir in the sour cream. Cut the fish fillet into 6 serving pieces.

(10) Poach in salted water about 10 minutes. Transfer the fish to a serving platter. Nap with the sauce. Garnish with lemon wedges and dill sprigs. Serve with boiled potatoes.

Ingredients:

Instructions:

(1) In a wide heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns.

(2) Add boiling water.

(3) Bring to a boil and simmer until the meat is tender, about 1 1/2 hours.

(4) Season with salt and pepper. The stock should be quite peppery.

(5) Stir the flour into the cold water, then stir into the pot to thicken. Bring to a boil.

Serve with boiled potatoes.

Ingredients:

Sauce:

Instructions:

Roast:
(1) Wash meat in cold water and dry well.

(2) Trim off fat and excess skin (not the membrane that keeps muscles together).

(3) Game meat tends to be rather dry and should be larded. With thin, sharp knife, make deep holes or pockets in meat and stuff in strips of suet.

(4) Tie the roast, and rub with salt and pepper.

(5) Brown butter in large, heavy pot on top of stove. An iron pot is preferred. Grease thoroughly with butter or margarine before using.

(6) Place meat in pot, meaty side down. Brown well on all sides, adding more butter as needed. Turn with two wooden spoons to avoid pricking meat.

(7) When brown, pour on the warm milk and water, and reduce heat. Cover, leaving lid slightly ajar allowing steam to escape. Cook slowly 2 to 2 1/2 hours, basting meat occasionally. Add more milk and water as needed to keep meat covered about two thirds. When cooking is completed, remove meat and keep warm.

Sauce:
(8) Brown butter, stir in flour, add drippings from roast a little at a time, stirring constantly to make a smooth, medium thin sauce (the sour cream will thicken it). Cook 5 to 8 minutes.

(9) Stir in sour cream, currant jelly and goat cheese. Add salt if necessary. Let simmer a while, but do not boil.

(10) Slice and arrange meat on warm serving platter. Decorate with parsley and tomatoes.

(11) Serve sauce in separate dish. Accompanied with parsleyed, steam-dried potatoes, or small browned potatoes, and any kind if green vegetable (Brussels sprouts or peas are very good). If available, rowan berry jelly with its sharp flavor is an excellent accompaniment to any game.

Ingredients:

Instructions:

(1) Warm up an iron pot, put in some olive oil and garlic. Brown the grouse on all sides in the oil.

(2) Peel and dice the shallots and put it in the pot. Let the shallots get golden together with the grouse. Put the cream in and let the pot simmer with a lid for about an hour.

(3) While you are waiting for the grouse to finish, clean, peel and cut the vegetables in the size you want.

(4) Fry the mushrooms with olive oil and salt and pepper (to taste). Steam all other vegetables in well-salted water and cool them off in cold water when done.

(5) Brown the sugar in a pot and boil it with vinegar and some water.

(6) When the grouse are done, take them out of the pot. Strain the sauce from the grouse into the pot holding the vinegar and sugar. Stir some pieces of unsalted butter in the sauce and add salt and fresh group white pepper (to taste).

(7) Put the grouse back into the sauce and let it warm up while you heat the vegetables and mushrooms in the other pot.

(8) Serve on a platter with boiled potatoes.

Ingredients:

Lemon butter:

Instructions:

(1) Lay out all your fillets and the ingredients for the lemon butter. Cut the butter up in 3/4-inch lumps.

(2) To make the lemon butter, boil cream with lemon juice and whip in 3-4 butter lumps. When the butter has melted and is mixed with the sauce, whip in 3-4 new butter lumps. Continue like this until all the butter is used. The sauce should be near the boiling point all the time, but it should not over boil.

(3) Cook the vegetables.

(4) Warm a frying pan over low heat. Spice the fish with salt and fresh ground pepper; brush it well with olive oil.

(5) The frying time depends on the thickness of the trout fillets, but try it with 1 1/2 minutes on each side.

(6) Serve with cooked vegetables.