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reindeer meat


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My daughter and her husband returned from Finnland (went to se the Northern Lights) and brought me some canned reindeer meat.

 

After several days of fiddling around on the internet I have not found a simple recipe for this stuff, and she told me they ate it and it is delicious........but she didn't have a clue how it was prepared.

 

Any Finns out there or anyone with a recipe that uses ingredients I can get here?

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11 minutes ago, Marshal Mo Hare, SASS #45984 said:

Is the can big like you might find canned hams or small like a cat food can?

It's about the size of a small can of corned beef hash or baked beans, 210g / 8.5 oz.  The brand is Riipi sen and I can only find one source on the net for over $23.00, and they can't ship it to the USA.

 

At that price I doubt I'll ever buy any on my own, but I'd like to try it.

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35 minutes ago, Muleshoe Bill SASS #67022 said:

I searched the following and brought up dozens of hits. canned reindeer meat recipes: canned reindeer meat recipes

I found a bunch, too, but not one that didn't require ingredients that are scarce or very expensive.  I have lingon berry jam and not any of the others

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I wasn't able to find much on it.  Supposedly much milder than elk or other venison.   

Keep in mind that the meat has been pressure cooked in the can, like bully beef.

 

A bill of materials for a stew:

Ingredients

  • Shredded reindeer meat - 400g
  • Bacon - 150g
  • Butter for frying - 2 tbsp
  • Fresh mushrooms - 250g
  • Dried thyme - 1/2 tsp
  • Water - 100ml
  • Sour cream - 300ml
  • Milk - 100ml
  • Juniper berries, crushed - 5
  • Ektegeitost (a type of sweet brown goat cheese) - 3 slices

If there is a Whole Foods near you I would suggest go there and see if they have that cheese, or can suggest a close substitute.

 

Chop the bacon, quarter the mushrooms.  Melt the butter in a skillet, render the bacon, add the mushrooms, cook a few minutes, scoop them into a pot.   Brown the meat, add to pot with mushrooms.

 

Wipe out the pan, use the other ingredients to make a sauce, adding the cheese after the sauce comes together.

 

Add sauce to meat and mushrooms, heat through.

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Check these out

 

https://finnishheritage.info/finnish-recipes/tender-and-flavorful-poronkaristys-sauteed-reindeer-recipe/
 

https://travelfoodatlas.com/norwegian-finnbiff-recipe-reindeer-stew
 

 

Jees, what a PITA! These were the only two I didn’t have trouble with. Nearly all the sites I looked at with reindeer meat recipes either locked up or went haywire while I viewed them. 
 

Good luck Forty Rod. Tell us how you like it when you try it. 

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21 minutes ago, Texas Joker said:

Why not use a regular deer meat recipe 

That would be too easy!

Sam Sackett 

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FORTY!!

 

Look up Robert Irvine’s recipe for Caribou Stew!

 

It’s set up to cook a pound of meat, so I’d half the other ingredients and maybe cook down the veggies and spices a bit before adding the meat!

 

The recipe sounds delicious and there’s nothing too obscure in the ingredients!!

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5 hours ago, Pat Riot said:

Check these out

 

https://finnishheritage.info/finnish-recipes/tender-and-flavorful-poronkaristys-sauteed-reindeer-recipe/
 

https://travelfoodatlas.com/norwegian-finnbiff-recipe-reindeer-stew
 

 

Jees, what a PITA! These were the only two I didn’t have trouble with. Nearly all the sites I looked at with reindeer meat recipes either locked up or went haywire while I viewed them. 
 

Good luck Forty Rod. Tell us how you like it when you try it. 

The first one on the top one looks good and I have all but one of the ingredients.  I'll give it a try this week and get back to you all.

 

Thanks.

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Had venison Manhattans last night with garlic mashed potatoes. Most excellent. Slow cooked roast. Your meat would be really good in that.

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8 hours ago, Outlaw Gambler said:

Santa's going to be pi$$ed and you all will be on his naughty list. B)

 

1 hour ago, Dirty Dan Dawkins said:

Perhaps this fella would know….

He can make chocolate moose.

 

 

Remember: Dasher and Dancer, Prancer and Blitzen, Comet and Cupid, and Donner and Venison.

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