sister herb
Official TTI Chef
Salaam alaykum;
This is traditionally food of the nomands (Sami people) in Lappland (in Norway, Sweden, Finland and Russia). I think reindeer might be quite rare animal in anywhere else, so maybe I should show him first to you as:
Surely you can use also some other meat to this food if it is difficult to find just the reindeer.
REINDEER STEW
To make this stew, very thin, frozen slices of reindeer meat are slowly braised in lots of butter. This dish is typical of Lapland, the northern province of Finland, and is traditionally served with sugared lingonberries or lingonberry jam and potato puree made with Lapland almond potatoes.
700 g frozen reindeer roast
100 g butter
salt
fresh or frozen lingonberries or cranberries or lingonberry jam
Start with cutting the half-frozen reindeer roast into paper thin slices. Melt the butter in frying pan.
When the butter is hot, cook the meat slices in it in batches, stirring until the excess moisture has evaporated. Do not brown the meat. Transfer the cooked slices in a saucepan. Repeat with the remaining meat slices. Season with salt. Traditionally no other seasonings are used — or indeed needed — to flavour this stew.
Rinse the frying pan with a dash of water and pour the water on the meat in the saucepan. Cover the pan with lid and let the stew simmer for a short while. Reindeer roast is very tender and does not have to be cooked for a long time.
Mix fresh berries with sugar and let stand until the sugar has melted. Bring frozen berries to the boil in saucepan with some sugar to taste. Stir gently until the sugar has melted. Serve with the stew.
Serving suggestion:
Spoon some potato puree on the middle of plate. Top the puree with reindeer stew and sugared lingonberries or jam.
Serves 2 - 4.
This is traditionally food of the nomands (Sami people) in Lappland (in Norway, Sweden, Finland and Russia). I think reindeer might be quite rare animal in anywhere else, so maybe I should show him first to you as:
Surely you can use also some other meat to this food if it is difficult to find just the reindeer.
REINDEER STEW
To make this stew, very thin, frozen slices of reindeer meat are slowly braised in lots of butter. This dish is typical of Lapland, the northern province of Finland, and is traditionally served with sugared lingonberries or lingonberry jam and potato puree made with Lapland almond potatoes.
700 g frozen reindeer roast
100 g butter
salt
fresh or frozen lingonberries or cranberries or lingonberry jam
Start with cutting the half-frozen reindeer roast into paper thin slices. Melt the butter in frying pan.
When the butter is hot, cook the meat slices in it in batches, stirring until the excess moisture has evaporated. Do not brown the meat. Transfer the cooked slices in a saucepan. Repeat with the remaining meat slices. Season with salt. Traditionally no other seasonings are used — or indeed needed — to flavour this stew.
Rinse the frying pan with a dash of water and pour the water on the meat in the saucepan. Cover the pan with lid and let the stew simmer for a short while. Reindeer roast is very tender and does not have to be cooked for a long time.
Mix fresh berries with sugar and let stand until the sugar has melted. Bring frozen berries to the boil in saucepan with some sugar to taste. Stir gently until the sugar has melted. Serve with the stew.
Serving suggestion:
Spoon some potato puree on the middle of plate. Top the puree with reindeer stew and sugared lingonberries or jam.
Serves 2 - 4.
