Porot laiduntavat metsässä

Reindeer sirloin with Hasselback potatoes, chanterelle sauce, and rowanberries

Reindeer sirloin with Hasselback potatoes, chanterelle sauce, and rowanberries

Preparation time 2h


4 portions



  • 400 g Lapin Liha’s reindeer tenderloin
  • 8 pcs firm potatoes
  • 300 g chanterelles
  • 5 dl cream
  • 4 dl game stock (diluted)
  • 1 pc shallot
  • butter
  • bread crumbs
  • salt
  • pepper
  • fresh thyme
  • 1 dl rowanberries
  • 1 dl cognac or rum
  • 1 dl sugar


  1. Begin by preserving the rowan berries, preferably 3-4 days in advance. Mix the sugar with your chosen alcohol and heat gently until the sugar has completely dissolved. Add the rowan berries and let them sit for about 4 days in the refrigerator.
  2. Peel the potatoes and make slices in them so that the cuts reach almost to the bottom. Be careful not to cut all the way through and break the potato. Place the potatoes in an oven dish and shave butter on top of them. Bake the potatoes in a 200-degree oven until they are soft. Sprinkle breadcrumbs on the potatoes and set the oven’s grill element to full power for a few minutes, until the breadcrumbs have taken on a delicious color.
  3. While the potatoes are in the oven, prepare the sauce and meat.
  4. Chop and brown the mushrooms in a hot pan. Add the onion and cook until it is soft. Add cream, stock concentrate, and thyme. Let it boil down to the desired consistency and season with salt and pepper.
  5. Season the meat with salt and pepper. Brown the meat on all sides in a pan and place it in an oven dish. Cook the meat in the oven until the internal temperature is 55 degrees. Let the meat rest for 5 minutes before cutting it and serve with the potatoes and sauce. Garnish the dish with rowan berries.

Discover our delicious meat products.

  • Gourmet sautéed reindeer shoulder 
400 g
  • Warm-smoked reindeer liver
  • Reindeer hind leg
  • Cold-smoked reindeer roast, 

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