Did you know wild reindeer meat is one of the healthiest meats you can eat? The reason for this is the animal’s diet. The wild reindeer eats mainly mountain lichen in the winter, and green plants in summer. This natural diet gives the reindeer meat more than twice as much vitamin B12 than for example veal and lamb, and also high amounts of selenium, zinc and iron. The reindeer meat is also lean like chicken, and has almost as much omega-3 as fish. If you haven’t tried reindeer before, you should absolutely have a go and try this flavorful meat with taste of Norwegian wild woods and mountains.
Todays recipe is for a traditional Norwegian dish made with reindeer and mushrooms seasoned with thyme and juniper berries. Juniper berries have a wonderfully piney taste which contribute to the wild forest feel to the stew. All together, for me, this makes it the perfect autumn comfort food.
Time: 30 minutes
1 teaspoon locust bean gum (optional)
1 tablespoon cream cheese
Salt and pepper
1 tablespoon butter
14 oz. (400 g) champignons, thinly sliced
1 onion, finely diced
5 juniper berries, crushed
1 teaspoon thyme
1/2 cup (120 ml) water
1 teaspoon salt
1 teaspoon pepper
½ cup cream
2 tablespoons crème fraîche
1 oz. (30 g) Norwegian brown cheese/brown goat cheese (optional)
1 tablespoon butter
14 oz. (400 g) reindeer cut in thin bite sized slices
2 tablespoons water
4 tablespoons green peas
2 tablespoons lingonberries
1 teaspoon tagatesse
In a large pot of boiling salted water, cook the cauliflower florets until tender, about 8 minutes.
Meanwhile, in a cast iron pan, heat 1 tablespoon butter. Add the mushrooms and cook over moderately high heat until browned and softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. In the same pan, add the onion and cook until softened, about 3 minutes. Season with thyme and juniper berries and pour in a half cup water and let it simmer for 5 minutes. Reduce the heat and stir in cream, sour cream and brown cheese.
Generously season the meat with salt and pepper. Heat the butter in a skillet. Add the reindeer slices and cook without stirring until richly browned. Then stir, and continue to cook until evenly browned. Transfer the meat to the mushroom sauce. Add a little water to the skillet you cooked the meat in, and stir to scrape up the browned bits from the bottom of the pan. Add the juices to the stew and let it simmer until the cauliflower purée, peas and lingonberries are done.
Warm the peas, and stir the lingonberries with tagatesse.
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