Porot laiduntavat metsässä

Sautéed red deer macaroni casserole

Sautéed red deer macaroni casserole

Preparation time 1h


6 portions


  • 500 g Lapin Liha’s sautéed red reed
  • 1 onion
  • salt
  • black pepper
  • 300 g penne pasta
  • 3 eggs
  • 8 dl whole milk
  • 150 g emmental cheese, grated
  • 1 tsp salt
  • 1 tbsp breadcrumbs


  1. Allow the meat to thaw for about half an hour. Cook the pasta according to the instructions on the package. Fry on low heat in a pan until the liquid has evaporated.
  2. Add cooking oil and chopped onion to the pan, increase the heat, and brown. Season with black pepper and salt. Pour the hash and the pasta into a greased oven dish and mix.
  3. Whisk the eggs lightly to break up their structure, add milk and 1 dl of grated cheese. Season with salt and pour into the oven dish. Sprinkle the remaining grated cheese and breadcrumbs on top.
  4. Bake at 200 degrees Celsius for 40–50 minutes on the lower level of the oven until the surface has browned.

Discover our delicious meat products.

  • Red deer frenched racks
  • Red deer sausage
  • Red deer meat cubes 500 g
  • Red deer kebab 500 g

Get inspired by our receipes.

  • Sautéed red deer soup
  • Meatball tray
  • Creamy sautéed reindeer
  • Reindeer sirloin with Hasselback potatoes, chanterelle sauce, and rowanberries