Porot laiduntavat metsässä

Reindeer tartare, browned lemon butter, vendace roe, and chanterelle cream

Reindeer tartare, browned lemon butter, vendace roe, and chanterelle cream

Preparation time 30min

|

4 portions

Poro

Ingredients

  • 250 g Lapin Liha’s reindeer sirloin
  • 40 g vendace roe
  • 1 shallot
  • 1 container of quark
  • 2 dl chopped chanterelles
  • ½ lemon
  • 50 g butter
  • oil
  • salt
  • pepper
  • juniper berry
  • cress

Instructions

  1. Clean the sirloin of any sinews. Sear the meat in oil on a hot pan until only its surface is browned. Put the meat to a cutting board to cool down.
  2. Sauté the chanterelles in a dry pan until all the liquid has evaporated. Add a knob of butter and fry until the mushrooms have browned. Let the mushrooms cool slightly, then mix them into the quark, add salt and pepper. Cut the shallot into rings and add these to the quark.
  3. Brown the butter in a pot until it has acquired a nice golden brown color. Add the juice of half a lemon.
  4. Cut the reindeer sirloin into smaller pieces and mix them into the browned lemon butter. Season with salt, pepper, and one juniper berry crushed in a mortar.
  5. Serve with the quark and garnish with cress and vendace roe.

Discover our delicious meat products.

  • Cold-smoked reindeer steak 100 g
  • Reindeer box 1/2
  • Cold-smoked reindeer roast, 
thinly sliced, 80 g
  • Reindeer shank osso bucco

Get inspired by our receipes.

  • Pasta Bolognese with red deer meat
  • Reindeer quesadillas
  • Casual game burgers à la Hanna Gullichsen
  • Reindeer mousse and paste