Reindeer Fillet with Licorice Sauce and Seasonal Vegetables | Lamb and Game | DW | 07.06.2016
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Lamb and Game

Reindeer Fillet with Licorice Sauce and Seasonal Vegetables

Reindeer meat is a culinary specialty in many Nordic countries. The Ounasvaara restaurant in Rovaniemi, Finland, near the Arctic Circle, serves it with licorice Sauce.

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Reindeer meat is a speciality in many Nordic countries.

Reindeer Fillet with Licorice Sauce and Seasonal Vegetables


Serves four.

Reindeer filet

500 g reindeer filet


Preheat the oven to 50 degrees Celsius. Season the filet. Wrap the meat tightly in cling film, and then wrap it again in aluminum foil. Place the filets on a tray in the oven for one hour. Unwrap the meat. Briefly sauté in hot vegetable oil for 30 seconds on each side. Let sit for 5 minutes before slicing into pieces 2 cm thick.

Licorice Sauce

2 tbsp balsamic vinegar

150 ml red wine

600 ml game stock

200 ml chicken stock

100 g soft sweet licorice

Salt and pepper

Boil the balsamic vinegar for about a minute to lower the acidity. Add the red wine and simmer until half the liquid has evaporated. Add the game and chicken stocks. Finally, add the licorice and stir well so the licorice melts. Season with salt and pepper.

Beetroot, Potatoes and Spring Onions

200 g beets

200 g small new potatoes

200 g spring onions

Pre-heat the oven to 180 degrees Celsius.

Wash the beets but do not peel them. Cut into slices of 2 centimeters. Sprinkle with vegetable oil and salt and roast for 25 minutes on a baking tray.

Wash the small, seasonal potatoes well but do not peel them. Cut small potatoes in half, or into quarters if they’re larger. Sprinkle with oil and salt.

Wash the spring onions and sprinkle with oil and salt.

Roast the beets for 10 minutes, then add the potatoes and spring onions. Roast until done.


200 g carrots

200 g broccoli

200 g green asparagus


Vegetable oil

Cut the carrots into sticks of 3 cm and boil them for 6 minutes in salt water. Cut off the broccoli stalks and boil in salt water for 1 minute. Cut the asparagus into pieces that are 3 cm long and boil for one minute. Then sauté the carrots, broccoli and asparagus in oil.

Parsnip Puree

400 g parsnips

100-150 g butter


Cut the parsnips into small pieces and boil until soft. Place them with butter in a blender or use a hand mixer. If the puree is too thick, add a little of the water from cooking.

This recipe comes to us courtesy of chef Roope Kotilainen from Ounasvaara Restaurant in Rovaniemi.

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