/ Scandinavian carnivores
Depends. A good reindeer steak is amenable to quick frying and flambe' in brandy. Tougher stuff is great in stews.
Treat venison as lean beef and you will do reasonably well.
Thanks all. I quite like the idea of having it as cold cuts - somehow seems especially Scandinavian. Maybe on some ryvita with cucumber and mayo to garnish
Or dig a hole and leave it to ferment for a few months/years?
> Thanks all. I quite like the idea of having it as cold cuts - somehow seems especially Scandinavian.
or go old school. Fire pit, eat it off the bone with a horn of mead and singing songs of your ancestors.
I can provide the mead
> I can provide the mead
What about the horn?
I've got one of those too, but I only use it for beer. A horn full of mead would leave most people horizontal.
At christmas I 'roasted' a reindeer joint thus..
1.Brown it in frying pan
2. Roast it for 15 mins at 275
3. Turn down oven to 200 and roast one hour.
Roast it too long and it dries out. I abridged this recipe I believe...
I had reindeer sous vide the other weekend. Excellent, but I think I prefer it roasted fairly rare but crispy on the outside - it's so tender anyway that I'm not sure sous vide adds anything.
See http://realfoodsuomi.com/finnish-beef-or-reindeer-stew/ although that photo makes it look crappier than it is.
I have to admit it's actually tinned...
Away! I've had some really lovely traditional meals when I've been in Norway, including reindeer. I can't recall much about how it was cooked although I do remember thinking it was similar to the way we might prepare venison here (with an equivalent of a juniper-berry reduction).
Sorry, that's not much use to the OP, I know!
How can you say that?
I remember looking at the menu from Noma, and it had frozen Milk as a dessert!!!!
It's not as big a problem as it was in the 80s, but run a geiger counter over it :)
Reindeer meat is fine, just stew it with plenty of marinade to keep it from drying out.
The traditional Sami reindeer sausages on the other hand are just vile (and I even enjoy surstromming, so there).
I actually quite like those.
> I actually quite like those.
You have to be kidding? Or perhaps I understand. How much Schnaps did you have beforehand to make it palatable? I read somewhere that fermented herring was recognised as the worst smelling food of any culture and I've been in a Surströmning factory and can vouch for that. For the OP, starting off with a tin is perhaps not the best so I'd be tempted to follow Toby A's advice. A good reindeer inner fillet or steak can be absolutely superb, seared on the outside and then in the oven for a short while. A few years ago we bought half a frozen reindeer from a Lapp which, as we consumed its stringy meat, we reckoned must have died of old age and then he'd removed the only good bits. But that's real meat for you.....
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