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.
Reindeer Fillet with Licorice Sauce and Seasonal Vegetables
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.
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
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.
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.