COOKING WITH AMBASSADORS

Norwegian recipes: Reindeer filet/sirloin (video included)

Ingredients: 500g reindeer filet or sirloin, 1/2-1 tsp salt, 1/4-1/2 tsp pepper, butter for frying.Sauce: 1-2dl juice from the meat and broth/stock, 2dl sour cream or creme fraiche, 4-6 slices brown goat cheese, 3-4 juniper berries (crushed), 1 tbsp lingonberry jam, thyme (optional).

(Source: Jana Liptáková)

Ingredients: 500g reindeer filet or sirloin, 1/2-1 tsp salt, 1/4-1/2 tsp pepper, butter for frying.
Sauce: 1-2dl juice from the meat and broth/stock, 2dl sour cream or creme fraiche, 4-6 slices brown goat cheese, 3-4 juniper berries (crushed), 1 tbsp lingonberry jam, thyme (optional).

Potatoes au gratin: 1 1/2 kg potatoes, 1 small onion, 1 1/2-2 tsp salt, 1/2 tsp pepper, nutmeg (optional), 3dl cream or creme fraiche. Bake in the oven at 180° for approximately 1 hour.

Preparation: Marinate the filet/sirloin overnight in cooking oil, red wine, thyme, charlotte onion and juniper berries. Fry/brown the steaks in butter at medium heat in a frying pan. Continue roasting in the oven at 200° for appr. 5 minutes. Take the pan out of the oven and let the steaks rest in the pan, covered with a lid. The meat should rest appr. 5 minutes before serving. Serve with potatoes (potatoes au gratin or boiled and butter fried potatoes), fried mushrooms, Brussels sprouts or small carrots, snow peas and/or broccoli and lingonberries.


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Theme: Cooking


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