Chef Tareq Taylor explores a Nordic region, searching out fantastic ingredients, meeting extraordinary people, and preparing his own versions of delicious recipes along the way.


  • 700 g bear fillet

  • 440 g potatoes, sliced

  • 200 g swede, peeled and diced

  • 400 g beetroot, peeled and diced

  • 1 onion, peeled and diced

  • 3 tbsp butter

  • Angelica seeds

  • 200 ml blueberry juice or red wine

  • Salt and freshly grounded black pepper

  • 4 tbsp cloudberry jam


  • 1.

    Together with the potatoes and swede, cook the bear fillet (until medium rare) in 2 tbsp butter. Season, to taste, with salt and pepper. Set aside to rest in a warm place.

  • 2.

    In a separate pan, sauté the beetroot and onion in 1 tbsp of butter. Add the Angelica seeds and the blueberry juice or red wine. Cook until tender. Season, to taste, with salt and pepper.

  • 3.

    Serve the bear fillet, potatoes and swede together with the beetroot and onion sauté and cloudberry jam.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by MaggieMayReport
Where on earth do you get Bear fillets from? Can I use fillet steak instead?
Posted by Deadly NightshadeReport
First catch your bear! And hopefully, you'll end up as the bear's dinner instead of the other way around!