Henning Kvick is crazy about meat. Take one look at his Instagram account and it’s an endless array of different cuts, recipes, and anecdotes about his experiences with the food he loves. And now, he’s decided to expand upon this passion with a new book entitled ‘Meat Cravings: Less Is More’. In this book, Henning dedicates a section to his experience with Mountain River Venison.
This shouldn’t be a surprise to anyone familiar with Henning’s work at all. He is a loyal supporter of Mountain River by representing our product to the foodservice trade in Sweden. He last visited New Zealand in 2018 and, in his book, tells the story behind how venison came to this country, along with a recipe for Venison Steak Tartare to accompany it.
Currently, Henning’s with the company he’s been at for the last two and a half decades; Menigo. With them, he sells food and vegetables all across Sweden, working with chefs to ascertain what ingredients would work best for their recipes. It’s a labour of love for him. And even when he’s unwinding with the family, he’s still manning the outdoor grill!
The new book comes off the back of a spark in interest for NZ venison among chefs in Sweden. After gradually introducing it to a few restaurants, the word is spreading. This is mostly due to the way venison is traditionally served in Sweden. Usually, it’s solely a winter dish that goes out of season when the weather warms up. With NZ venison, Henning has successfully encouraged chefs to serve it 365 days a year with the seasonal vegetables changing to keep flavours dynamic and fluid.
And, although he says that COVID has hampered this mission somewhat, Henning is optimistic. The next frontier is the private market via supermarkets and butcher shops. This, he says, could spark a new interest in this novel product for Swedish shoppers. And who knows, maybe the new book might add a little kick to that growing interest!