The Scandi Kitchen by Bronte Aurell

Author:Bronte Aurell
Language: eng
Format: epub
Publisher: Lightning Source Inc.
Published: 2017-12-20T16:00:00+00:00

SAUTÉED REINDEER, CHANTERELLE MUSHROOMS AND GREEN BEANS

Usually sold in Scandinavian shops as ‘Renskav’, reindeer is cheap and extremely lean as a meat. Originating from Lapland, this super-tasty dish is an everyday meal in Sweden and other parts of Northern Scandinavia and is ready in minutes. Venison works as a substitute, but it will need to be thinly sliced.

100 g/31/2 oz. fresh Chanterelle mushrooms or 10 g/1/3 oz. dried

1 small onion (approx. 70–80 g/21/2 –3 oz.)

20 g/1 tablespoon plus 1 teaspoon butter

400–500 g/14–18 oz.

‘Renskav’ shredded reindeer meat (usually available in 250 g/9 oz. packs in a speciality delicatessen) or venison

250 ml/1 cup stock, ideally game or mushroom

1/2 teaspoon dried thyme

15 g/1 tablespoon brown cheese or spreadable brown cheese (messmör)

100 ml/7 tablespoons double/heavy cream

salt and freshly ground black pepper

2–3 tablespoons Stirred Lingonberries, to taste (see page 92)

150 g/51/2 oz. green beans, blanched and cut into bite-sized pieces.

chopped flat-leaf parsley, to garnish

SERVES 4

If using dried mushrooms, soak them for 10–15 minutes, then squeeze the excess water out. If using fresh chanterelles, dry-fry them for a few minutes in a hot frying pan/skillet to draw out the excess water (and set aside).

Finely slice the onion. In a saucepan, melt the butter and cook the onion until soft, taking care not to let it colour. Add the meat and fry it quickly until browned all over, then add the chanterelles and stir again.

Add the stock, thyme, brown cheese and cream and simmer for 5–8 minutes. Season with salt and pepper and the stirred lingonberries (taste the mixture – you may need more or fewer berries depending how sweet it is).

Lastly, add the green beans and parsley to garnish. If you have whole lingonberries, add a few on top, too – it looks very pretty!

This dish goes well with any type of potatoes (particularly a good creamy mash), rice or Seeded Rye Rolls (see page 135) along with pickles.

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