Porot laiduntavat metsässä

Reindeer pasta in Hanna G’s style

Reindeer pasta in Hanna G’s style

Preparation time 20min

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4 portions

Poro

Ingredients

  • 360 g pasta
  • 1 onion
  • 2 cloves of garlic
  • 1 red chili
  • 100 g Lapin Liha’s cold-smoked reindeer roast cold cut
  • 1 dl red wine
  • 2 dl cream
  • a couple of sprigs of chopped thyme
  • tablespoon of dijon mustard
  • salt
  • black pepper
  • a small piece of Parmesan cheese

Instructions

  1. Sauté the chopped onions and chili in butter until soft.
  2. Put the pasta to boil in salted water.
  3. Slice the reindeer cold cut and add it to the onions in the pan, fry over medium heat for a moment.
  4. Increase the heat and add the red wine and thyme, bring to a boil. Season with salt and black pepper.
  5. At the end, add the cream and mustard and let it boil, mix the sauce with the al dente pasta.
  6. Grate parmesan over it and grind some black pepper from the mill.

Discover our delicious meat products.

  • Salt cured reindeer topside
  • Gourmet sautéed reindeer shoulder 
400 g
  • Reindeer entrecôte
  • Reindeer grain sausage 200g

Get inspired by our receipes.

  • Reindeer topside steaks
  • Festiliga rentapas
  • Sautéed red deer á la Rydberg
  • Reindeer tapas