{"id":309,"date":"2015-11-06T20:58:20","date_gmt":"2015-11-06T20:58:20","guid":{"rendered":"http:\/\/nordicfoodlab.org\/frihuset\/"},"modified":"2022-02-17T13:57:09","modified_gmt":"2022-02-17T13:57:09","slug":"frihuset","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2015\/11\/frihuset\/","title":{"rendered":"Frihuset"},"content":{"rendered":"\n

by Roberto Flore<\/em><\/p>\n\n\n\n

In May 2014, I was invited to share some recipes with roe deer on ‘Frihuset’, a Danish television program on TV2, filmed at the estate at Ryegaard in Kirke Hyllinge. The segment highlighted the different parts of the animal. I made fried testicles, heart tartare with apples and rhubarb reduction, and tenderloin rubbed with birch syrup and birch bud salt, wrapped in birch bark and grilled. It was also the first event I made with my hunter friend David\u2014since then we have hunted together and had some great conversations about the role of hunting in sustainable landscape management, some of which you can listen to on NFLR<\/a>.<\/p>\n\n\n\n

Here are some photos from this tasty, early-summer day.<\/p>\n\n\n\n

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roe deer heart<\/figcaption><\/figure>\n\n\n\n
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roe deer tenderloin, rubbed with birch syrup and birch bud salt, wrapped in birch bark, and grilled<\/figcaption><\/figure>\n\n\n\n
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testicles and mise en place<\/figcaption><\/figure>\n\n\n\n
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Roberto with Lene, one of the hosts of Frihuset<\/p>\n\n\n\n

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seasoning the testicles<\/p>\n\n\n\n

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deer heart tartare with apples and rhubarb reduction<\/figcaption><\/figure>\n\n\n\n
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steamed wild asparagus<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

by Roberto Flore In May 2014, I was invited to share some recipes with roe deer on ‘Frihuset’, a Danish television program on TV2, filmed at the estate at Ryegaard in Kirke Hyllinge. The segment highlighted the different parts of the animal. I made fried testicles, heart tartare with apples and rhubarb reduction, and tenderloin rubbed with birch syrup and birch bud salt, wrapped in birch bark and grilled. It was also the first event I made with my hunter friend David\u2014since then we have hunted together and had some great conversations about the role of hunting in sustainable landscape management, some of which you can listen to on NFLR. Here are some photos from this tasty, early-summer day. Roberto with Lene, one of the hosts of Frihuset seasoning the testicles<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

by Roberto Flore In May 2014, I was invited to share some recipes with roe deer on ‘Frihuset’, a Danish television program on TV2, filmed at the estate at Ryegaard in Kirke Hyllinge. The segment highlighted the different parts of the animal. I made fried testicles, heart tartare with apples and rhubarb reduction, and tenderloin rubbed with birch syrup and birch bud salt, wrapped in birch bark and grilled. It was also the first event I made with my hunter friend David\u2014since then we have hunted together and had some great conversations about the role of hunting in sustainable landscape management, some…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/309"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=309"}],"version-history":[{"count":2,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/309\/revisions"}],"predecessor-version":[{"id":1740,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/309\/revisions\/1740"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}