We’re being very spoiled at my parents with some wonderful produce.
Tonights main course was Reindeer! An absolutely wonderful lean meat that’s full of flavour which was made in to a stew and served with pasta and some cherry tomatoes straight off the plant!
Reindeer stew with funnel chantarelles, whey butter and pasta
300 grams fresh funnel chanterelles or 20 grams of dried ones
500 grams of renskav (thinly sliced reindeer)
1 onion, finely chopped
300 ml crème fraiche
200 ml messmör (whey butter)
Salt
Freshly ground black pepper
Pasta of your choice
1. Fry the chanterelles in some butter in a hot pan (if you have dried chanterelles you will need to soak them first). Put aside in a casserole dish or large pan
2. Fry the reindeer a little at a time and use a wooden fork to make sure it separates and fries evenly. Put aside on in the same dish as the chantarelles
3. Fry the onion with some butter until lightly coloured and put into the same dish
4. Add the Creme Fraiche and the whey butter along with salt and pepper to taste and let simmer for a few minutes. You can prepare this in advance and just reheat when you want to serve.
5. Boil your pasta of choice al dente and serve!
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