RECIPES FOR COOKING REINDEER MEAT FOR PEOPLE WHO LIKE MEAT

Reindeer meat is fine-fibred, tender and lean. Reindeer roast ought to be cooked over low heat. Reindeer meat is also known for its wild taste which should not be spoilt by too much spice. Boiling is the traditional cooking method. Reindeer meat is rich in vitamins, containing vitamin A, vitamin E and all vitamins B. Its protein content is 23 %. The fat content is very low. Reindeer fat is very much like fish fat. Especially the winterfeed of reindeer, meat contains a lot of selenium.

Do not put salt in the marinade.
Bread the cutlets before cooking.
Do not overcook the meat. Overdone meat is no longer juicy.
Fry the cutlets at a lower temperature than steaks and chops. Do not burn the surface.
Do not spoil the wild taste with too much spice.
Flavour the sauce e.g. with honey, black currant jelly, anchovy juice, sherry, portwine, green or rose pepper or wild herbs.
Cold-smoked, vacuum-packed products are good presents.  

TRADITIONAL SAUTEED REINDEER

50 g               of butter or oil
400 g             of reindeer meat
0,5 dl             of water or beer
                      salt
                      black pepper
                      (crushed garlic)
Melt the butter in a pot. Put the frozen meat into the pot. Cover the pot with a lid. Let the meat thaw out. Turn it a couple of times. When the liquid has evaporated, add the crushed carlic, salt and pepper. Allow the meat to brown some more. Turn it carefully. Add the liquid. Put the lid on and let the meat simmer for about 30 minutes. Serve the hot meat from the pot with buttered potatoes and cranberries.

(Association of Reindeer Herding Cooperatives, Rovaniemi. Nelita 1999.)