Teaser Elin Kåven

Reindeer meat with homemade mashed potatoes

Reindeer is in many ways a very good meat to eat. Reindeer are wild animals, they have tons of space for themselves on the tundra, and they live today pretty much like they have been forever. The reindeer eat mostly moss, but sometimes if the grazing land are not good, they are being fed hay. The reindeer meat has more vitamins, minerals and omega ¾ then other meats.

Reindeer meat

This is my recipe for reindeer meat in slices. This kind of reindeer dish is on of the most commonly served because it doesnt take hours to cook like a steak for example.

My mother used to make this dish with pepper-sauce, but I use creme fraiche cause that makes it even easier and faster to cook. It will take you aout 30 mins to cook this. This is best served with homemade mashed potatoe, brokkoli and lingonberry.

  • About 400 grams of reindeer meat chopped
  • 2-3 tablespoons of butter/margarine for frying (oil won't cut it)
  • ½ -1 onion (size depends on how much you like it)
  • 2-3 champinjongs (here also depends on how much you like it)
  • About 3 dl. Creme fraiche or sours cream
  • Maybe a bit of milk, like 3 tablespoons (only if the saus doesnt get liquid enough)
  • Salt and pepper

Fry the meat on a very hot pan (not hottest but almost) until its almost brown. Toss in chopped champingjongs and onions and sprinkle salt and pepper on it. When you see that the meat is cooked and the champinjongs have shrunk and the oinins are tender its finished and you can put the sour creame/creme fraiche into the pan with the meat and stir. Use milk if needed. Stir it until it until you get a nice saus that is warm. Finished!

Homemade potatoe mash

  • 2-3 potatoes pr person
  • 1 carrot per person
  • Nutmeg
  • salt and pepper
  • margarine/butter/oil
  • chives or shallot
  • salt and pepper

Chop potatoes and carrots in big oieces. You don´t have to peel them if you don´t want to. Boil them for about 10 minutes until they are not hard anymore. Don´t boil them too much the taste will go away. Pour out the water from the caserole and add a few tablespoons of margarine or oil. Use a potatomashing-tool if you have. If you don´t have it a spaghetti ladle will do, or just use whatever you find to mash the pottatoes. It doesnt need to look like a machine did it. Add some chopped up chives/shallots , salt, pepper, half teaspoon of muskat and just a tiny bit (1-2 tab´lespoons) of milk/cremefraice/sour cream if you want to.

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