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Reindeer topside roast, honey-glazed kaski swede , and cream stewed peas

Reindeer topside roast, honey-glazed kaski swede , and cream stewed peas

Preparation time 2h


4 portions



  • Reindeer Meat
  • 500 g of Lapin Liha reindeer topside roast
    3 cloves of garlic (flattened)
    2 tbsp canola oil
    2 tbsp butter
    lingonberry or berry powder
  • Honey-glazed swedes
  • 400 g of swedes (rutabaga)
    sea salt
  • Creamed Peas
  • 300 g peas
    3 dl cream
    1 tbsp butter
    1 tsp Dijon mustard


Reindeer Roast

Take the roast out to room temperature 2 hours before roasting. Clean the reindeer roast.

Season the roast on both sides with salt. Heat the pan until hot, and add oil, garlic, and thyme. Brown the roast for about a minute per side. Turn the roast. Add butter and baste the roast with the foaming butter.

Put the roast in a 140-degree oven and cook until its internal temperature is 52 degrees. Wrap the roast in foil for 10 minutes. Finally, roll the roast in lingonberry powder.

Honey Glazed Swedes

Place the swedes on a salt bed in an oven dish. Bake in the oven at 180 degrees for 1.5 hours.

Peel the swedes, season with salt and honey.

Creamy Mashed Peas

Place the peas in a pot, add the other ingredients, and boil until the cream thickens.

    Discover our delicious meat products.

    • Cold-smoked reindeer roast, 
thinly sliced, 80 g
    • Warm-smoked reindeer roast 100g,
    • Reindeer meat cubes 400 g
    • Warm-smoked reindeer roast, 

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