Chef Harri Lintulahti from the Lainio Snow Village Restaurant in Finland shows us how to prepare a local speciality.
Ingredients for 4.
480 g reindeer filet (can be substituted by elk or deer)
10 g rosemary
200 ml red wine
200 ml water
100 g carrots
100 g rutabaga (swede)
100g mushrooms (preferably morels)
Cut the reindeer filet into serving-sized pieces. Sauté in butter until surface is lightly browned. Season with black pepper and salt to taste, and set aside. (Filets should be heated briefly for 3 minutes in the oven before serving.)
To make the sauce, dice carrots and onions. Put the rosemary in the heated pan, then add red wine. Take great care when adding the wine, as it could ignite if the pan is very hot! Next add the diced vegetables. Season with salt, pepper, and a little sugar to taste. Quench with the water, and then bring to a simmer.
In a pot, create a light roux with flour and butter. Pour the sauce stock through a sieve before adding to the roux. Add water, and simmer the stock for about 30 minutes over low heat. If desired, add red wine, rosemary and salt to taste.
Sauté the diced carrots and rutabaga in butter. Season to taste with salt, honey and a pinch of thyme. Roast the vegetables until lightly golden. Then add water and simmer until al dente.
Peel potatoes and boil in salt water. Add butter and finely chopped morel mushrooms, then mash.