hollandaise by danyel couet Viltkött Then I usually add some

Then I usually add some beetroot for a nice colour

and offer the hunting team the world's best moose cabbage dumplings cooked over an open fire

Lubbe Garell is a professional hunter and photographer

the reindeer meat has been lightly smoked in a wood-fired cold smoker in the traditional way

it works great in stews

hollandaise by danyel couet Viltkött Then I usually add someHollandaise is a sauce with roots in 17th and 18th century French cuisine, known for its velvety texture and subtle lemon acidity. The creamy, butter based sauce, made with egg yolks and real butter, enhances the flavor of fish dishes with boiled potatoes, but also pairs wonderfully with vegetables such as asparagus and green beans. Perfect with char, perch, salmon, cod, and other white fish. Its also ideal for brunch served with poached eggs. There