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Reindeer tapas

Reindeer tapas

Preparation time 2h


25 portions

Delicious tapas for approximately 5-10 people.



  • 2 pcs Lapin Liha’s reindeer roast beef
    2 tbsp coarse sea salt
    1/2 tsp black pepper
    5 sprigs of thyme
    2 tbsp lingonberry
  • Pickled lingonberry
  • 100g lingonberries
    3 dl water
    2 dl sugar
    1 dl vinegar
  • Smoke oil
  • 5 dl rapeseed oil
    1/2 onion
    1 parsnip
    1 carrot
    Mayonnaise (you can also use ready-made mayonnaise)
  • 3 dl smoky oil
  • 1 egg
    1 tsp Dijon mustard
    salt, lemon juice
  • Reindeer apple mousse and rye bread
  • 150 g Lapin Liha’s cold-smoked reindeer meat hack
    2 dl sour cream
    1 Granny Smith apple
    rye bread or flatbread
  • Reindeer-lingonberry roll with marinated red onion
  • 160 g Lapin Liha’s cold-smoked reindeer roast
    1 container of cream cheese
    3 tbsp lingonberries
    black pepper
  • Marinated red onion
  • 300 g red onion
    2 tbsp red wine vinegar
    2 tbsp sugar
    1 tbsp rapeseed oil
    black pepper


Clean the reindeer roasts. Rub the spices and lingonberry onto the surface of the roast. Let it marinate overnight in the fridge wrapped in cling film (for at least 8 hours). Clean the roast of spices, wrap in cling film and put the roast in the freezer. Cut thin slices from the roast when it is slightly frosty.

Pickled Lingonberry

Boil the liquid ingredients and sugar. Pour the cooled liquid over the lingonberries and let marinate.

Smoke Oil

Cut the root vegetables into two pieces and place them in the smoker for about 5 minutes. Heat the oil to 60 degrees Celsius and add the root vegetables to the oil. Let marinate overnight. Strain.

Smoked Mayonnaise

Pour the smoke oil in a thin stream into the mustard and egg, whisking constantly. Add salt and lemon juice.

Reindeer Apple Mousse

Whip the sour cream into stiff peaks. Peel the apple and grate into thin strips into the sour cream. Mix all the ingredients together and let chill for a moment to marinate. Pipe onto toasted bread.

Reindeer-Lingonberry Roll

Mix the cream cheese, lingonberry, chopped parsley, and pepper. Spread the cold-smoked reindeer slices overlapping each other on cling film to about an A4 size sheet. Spread the cream cheese-lingonberry mixture evenly over the cold-smoked reindeer. Roll tightly and put in the freezer. Cut the frozen reindeer log into pieces of desired size.

Marinated Red Onion

Peel the onions and cut into rings. Add the spices to the onions and let marinate overnight.

    Discover our delicious meat products.

    • Reindeer shank osso bucco
    • Cold-smoked reindeer crumble 150g
    • Reindeer grain sausage 200g
    • Reindeer sausage 200 g

    Get inspired by our receipes.

    • Traditional sautéed reindeer
    • Red deer root vegetable pie
    • Red deer burger with chanterelle-
juniper berry mayonnaise
    • Reindeer tartare, browned lemon butter, 
vendace roe, and chanterelle cream