{"id":2708,"date":"2013-04-18T23:59:18","date_gmt":"2013-04-18T21:59:18","guid":{"rendered":"https:\/\/krets.jagareforbundet.se\/folkarna\/?page_id=2708"},"modified":"2018-10-27T20:22:02","modified_gmt":"2018-10-27T18:22:02","slug":"lokala-recept","status":"publish","type":"page","link":"https:\/\/krets.jagareforbundet.se\/folkarna\/jaktfragor\/algjakt\/lokala-recept\/","title":{"rendered":"Lokala recept"},"content":{"rendered":"<p><strong>Ingredienser till <span style=\"color: #800000\">\u201dV\u00e4stanbergs \u00e4lgbullar\u201d<\/span><\/strong><\/p>\n<ul>\n<li><strong>1000 g\u00a0\u00a0 \u00e4lgf\u00e4rs\u00a0av h\u00f6g Stigv\u00e4genkvalit\u00e9 <sup>1.<\/sup><\/strong><\/li>\n<li><strong>500 g\u00a0\u00a0\u00a0\u00a0 finmald Fl\u00e4skf\u00e4rs (alt. blandf\u00e4rs)<\/strong><\/li>\n<li><strong>1 stor\u00a0\u00a0\u00a0\u00a0 riven gul l\u00f6k<\/strong><\/li>\n<li><strong>4 krm\u00a0\u00a0\u00a0\u00a0 f\u00e4rskmald kryddpeppar, vitpeppar el. svartpeppar<\/strong><\/li>\n<li><strong>0,5 tsk\u00a0\u00a0 mortelmald timjan<\/strong><\/li>\n<li><strong>1,5 dl\u00a0\u00a0\u00a0\u00a0 str\u00f6br\u00f6d av god kvalit\u00e9<\/strong><\/li>\n<li><strong>2,5 dl\u00a0\u00a0\u00a0\u00a0 matlagningsgr\u00e4dde alt. spenvarm mj\u00f6lk<\/strong><\/li>\n<li><strong>3 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mortelmalda enb\u00e4r allternativt 1 krm Viltkrydda<\/strong><\/li>\n<li><strong>2 st \u00a0 \u00a0 \u00a0 \u00a0 pressade klyftor vitl\u00f6k<\/strong><\/li>\n<li><strong>1 stort\u00a0\u00a0 glas \u00f6l, av typ som fortfarande smakar \u00f6l, resten f\u00f6rt\u00e4rs \u00a0<\/strong><\/li>\n<li><strong>2,5 tsk\u00a0\u00a0 malen grovsalt<\/strong><\/li>\n<li><strong>1 msk\u00a0\u00a0\u00a0 stark senap typ Jonnys el. Gravelej<\/strong><\/li>\n<li><strong>2 \u00e4gg\u00a0\u00a0\u00a0\u00a0 h\u00f6ns\u00e4gg (f\u00f6rr Realsbo\u00e4gg)<\/strong><\/li>\n<li><strong>Pressa saften ur en klyfta Citron, eller tv\u00e5 tyck p\u00e5 en &#8221;plastcitron&#8221;<\/strong><\/li>\n<li><strong>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r skiras l\u00e4tt<\/strong><\/li>\n<\/ul>\n<p><strong>Tillagning av receptet<\/strong><\/p>\n<p><strong>Skala och riv l\u00f6ken. Blanda ihop ingredienserna till k\u00f6ttbullarna, k\u00f6ttet sist. \u00d6verarbeta inte k\u00f6ttbullesmeten d\u00e5 blir den tr\u00e5dig. L\u00e5t k\u00f6ttbullesmeten st\u00e5 p\u00e5 farstun under duk(vintertid + 2-10 grader)eller i kylen en kvart, s\u00e5 att str\u00f6br\u00f6det ska sv\u00e4lla. S\u00e4tt p\u00e5 ugnen p\u00e5 175 grader. Forma lite st\u00f6rre bullar \u00e4n k\u00f6ttbullar med h\u00e4nderna. Ta lite olja eller vatten p\u00e5 h\u00e4nderna om det blir kletigt. Provstek, avsmaka och efterkrydda. Stek k\u00f6ttbullarna i sm\u00f6r runt om i en panna till lagom f\u00e4rg. L\u00e4gg sedan \u00f6ver k\u00f6ttbullarna p\u00e5 en l\u00e5ngpanna, efterhand som du steker. Stek f\u00e4rdigt k\u00f6ttbullarna ca 20 minuter i ugnen.<\/strong><\/p>\n<p><strong>1. <\/strong>De som \u00e4ter mycket vilt har f\u00f6rh\u00f6jda blyhalter i blodet. Det \u00e4r det prelimin\u00e4ra resultatet fr\u00e5n en unders\u00f6kning utf\u00f6rd av Livsmedelsverket. Men problemet \u00e4r enkelt att \u00e5tg\u00e4rda.<br \/>\n\u2013 F\u00f6ljer man J\u00e4garef\u00f6rbundets rekommendation att sk\u00e4ra rent ordentligt runt s\u00e5rkanalerna och anv\u00e4nda bondade kulor \u00e4r en stor del av problemet l\u00f6st, s\u00e4ger Emma Ankarberg-Halldin, toxikologriskhanterare p\u00e5 Livsmedelsverket.<\/p>\n<p><span style=\"color: #800000\"><strong>\u00c4lgk\u00f6ttslimpa a la Stigv\u00e4gen<\/strong><\/span><\/p>\n<p><strong>1 kg \u00e4lgk\u00f6ttf\u00e4rs<\/strong><\/p>\n<p><strong>1 p\u00e5se fransk l\u00f6ksoppa<\/strong><\/p>\n<p><strong>3 \u00e4gg<\/strong><\/p>\n<p><strong>1 liten burk creme fraiche <\/strong><\/p>\n<p><strong>Blanda ihop och fyll i en limpform som du st\u00e4ller en timme i ugnen p\u00e5 200 grader.\u00a0\u00a0<\/strong><strong>Serveras med bruns\u00e5s, lingon och kokt potatis.<\/strong><\/p>\n<p><a href=\"https:\/\/krets.jagareforbundet.se\/folkarna\/files\/2013\/04\/Alggryta.pdf\" class=\"woo-sc-button  purple\" ><span class=\"woo-\">\u00c4lggryta a la Jugansbo<\/span><\/a>\u00a0<a href=\"http:\/\/www.viltmat.nu\/recept\/kategori\/20\" class=\"woo-sc-button  custom\" style=\"background:;border-color:\"><span class=\"woo-\">\u00d6vriga recept<\/span><\/a><\/p>\n<p><strong>Flodstr\u00f6ms \u00c4lgk\u00f6ttf\u00e4rslimpa.<\/strong><\/p>\n<p>400 gr. blandf\u00e4rs<\/p>\n<p>2 st. \u00e4ggulor<\/p>\n<p>1 dl.kaffegr\u00e4dde<\/p>\n<p>2 dl. vatten<\/p>\n<p>salt, vitpeppar<\/p>\n<p>1 matsked sm\u00f6r eller margarin<\/p>\n<p>evt. svamp efter smak och tycke.<\/p>\n<p>S\u00e4tt ugnen p\u00e5 225 grader.<\/p>\n<p>Sm\u00f6rj den ugnsfasta formen och\u00a0forma f\u00e4rsen till en limpa i den.<\/p>\n<p><strong>Tillagning.<\/strong><\/p>\n<p>S\u00e4tt formen l\u00e5gt i ugnen, 45-50 min.<\/p>\n<p>\u00d6s ofta under sista 15 min. och<\/p>\n<p>sp\u00e4d eventuellt med mera vatten,<\/p>\n<p>om vattnet i formen kokar bort.<\/p>\n<p><strong>Smaklig m\u00e5ltid.<\/strong><\/p>\n<div class=\"equal\" id=\"pageWrap\">\n<div class=\"clearfix\" id=\"pageWrapInner\">\n<div id=\"pageContent\">\n<div class=\"clearfix single-view\" id=\"innerContent\">\n<div class=\"mainCol\">\n<div class=\"newsList\">\n<div class=\"ajax-load-more-wrap blue alm-0\" id=\"ajax-load-more\">\n<div class=\"alm-listing alm-ajax\">\n<div class=\"alm-reveal alm-previous-post post-106876\">\n<div class=\"article\">\n<h2 class=\"sub-heading\">Innertemperaturer f\u00f6r vilt<\/h2>\n<p><strong>Vildsvin:<\/strong> ca 54\u201356 grader<\/p>\n<p><strong>\u00c4lg:<\/strong> ca 54\u201356 grader<\/p>\n<p><strong>R\u00e5djur:<\/strong> ca 46\u201348 grader<\/p>\n<p><strong>Kron:<\/strong> ca 46-48 grader.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser till \u201dV\u00e4stanbergs \u00e4lgbullar\u201d 1000 g\u00a0\u00a0 \u00e4lgf\u00e4rs\u00a0av h\u00f6g Stigv\u00e4genkvalit\u00e9 1. 500 g\u00a0\u00a0\u00a0\u00a0 finmald Fl\u00e4skf\u00e4rs (alt. blandf\u00e4rs) 1 stor\u00a0\u00a0\u00a0\u00a0 riven gul l\u00f6k 4 krm\u00a0\u00a0\u00a0\u00a0 f\u00e4rskmald kryddpeppar, vitpeppar el. svartpeppar 0,5 tsk\u00a0\u00a0 mortelmald timjan 1,5 dl\u00a0\u00a0\u00a0\u00a0 str\u00f6br\u00f6d av god kvalit\u00e9 2,5 dl\u00a0\u00a0\u00a0\u00a0 matlagningsgr\u00e4dde alt. spenvarm mj\u00f6lk 3 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mortelmalda enb\u00e4r allternativt 1 krm Viltkrydda 2 st \u00a0 [&hellip;]<\/p>\n","protected":false},"author":78,"featured_media":0,"parent":379,"menu_order":10,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2708","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/krets.jagareforbundet.se\/folkarna\/wp-json\/wp\/v2\/pages\/2708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/krets.jagareforbundet.se\/folkarna\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/krets.jagareforbundet.se\/folkarna\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/krets.jagareforbundet.se\/folkarna\/wp-json\/wp\/v2\/users\/78"}],"replies":[{"embeddable":true,"href":"https:\/\/krets.jagareforbundet.se\/folkarna\/wp-json\/wp\/v2\/comments?post=2708"}],"version-history":[{"count":1,"href":"https:\/\/krets.jagareforbundet.se\/folkarna\/wp-json\/wp\/v2\/pages\/2708\/revisions"}],"predecessor-version":[{"id":6369,"href":"https:\/\/krets.jagareforbundet.se\/folkarna\/wp-json\/wp\/v2\/pages\/2708\/revisions\/6369"}],"up":[{"embeddable":true,"href":"https:\/\/krets.jagareforbundet.se\/folkarna\/wp-json\/wp\/v2\/pages\/379"}],"wp:attachment":[{"href":"https:\/\/krets.jagareforbundet.se\/folkarna\/wp-json\/wp\/v2\/media?parent=2708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}