26/09/2026
Fredrik varvar älgjakten med ripjakt nu under hösten. Ripan kommer att få en plats på vinterns meny, exakt i vilken form återstår att se..
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I’ve been out grouse hunting and have a few young birds here. At this time of year, I alternate between grouse hunting and moose hunting.
Most of the birds we harvest are young birds, which is quite natural as they make up the majority of the grouse population at this time of year. These brown ones here are willow grouse. They’re actually already showing quite a lot of white in their plumage, even though it’s still autumn.
In autumn, we hunt them over pointing dogs, both up in the mountains and down in the lower country.
I use almost the entire bird. The carcasses and bones go into stocks and broths, and the liver and heart are very good as well.
I’m still working out exactly which parts I’ll use on this winter’s menu. Last year, I made a liver terrine, and I’ll probably do something with the liver again this year. I served heart a couple of years ago, and of course there’s the breast as well.
These birds were hunted over pointing dogs, so they were shot with a sh***un. That means you occasionally have to watch out for a pellet or two.
In winter, a lot of the grouse we use are caught by snaring.
