Near an old Viking burial site in Aalborg, Claus prepares a pate from hare and pheasant with nuts and mushrooms. Later, he hunts in the woods, sips water from 1,000-year-old springs and prepares a second game dish with a heavenly Brussels sprout puree and unforgettable double-roasted garlic and rosemary potatoes.
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Ready to Watch New Scandinavian Cooking With Claus Meyer, Season 1, Episode 12?