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  • Reindeer burger
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    By Andreas Viestad

    Reindeer burger

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    Santa’s means of transport is almost always more tempting than the slightly bland game stews. Here’s a recipe for a hearty reindeer burger with all the condiments the open plains have to offer.

    PREPARATION:

    • 1

      Mix reindeer meat, pork, lard and 1 tsp. salt in a bowl. Form four large burgers, a little over an inch thick. Grind the dried porcini and 1 tsp. salt in a mortar until it’s been reduced to coarse powder. Cover both sides of the burger with the powder. Heat a frying pan and add a little bit of butter or margarine. Tear the chantarelles into pieces, and fry them with fresh porcini (or reconstituted porcini) and onion.

    • 2

      Take the mushroom and onion mix out of the frying pan and fry the burgers on both sides with butter.

    • 3

      Serve with mushrooms, pickled cucumbers, pickled onions, partridgeberry jam and dark rye bread. If you can get hold of reindeer moss, try to deep-fry a wisp of moss for 5-10 seconds. It adds a crispy and fun taste, as well as a decorative element to the dish.

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  • Santa’s means of transport is almost always more tempting than the slightly bland game stews. Here’s a recipe for a hearty reindeer burger with all the condiments the open plains have to offer.

    PREPARATION:

    • 1

      Mix reindeer meat, pork, lard and 1 tsp. salt in a bowl. Form four large burgers, a little over an inch thick. Grind the dried porcini and 1 tsp. salt in a mortar until it’s been reduced to coarse powder. Cover both sides of the burger with the powder. Heat a frying pan and add a little bit of butter or margarine. Tear the chantarelles into pieces, and fry them with fresh porcini (or reconstituted porcini) and onion.

    • 2

      Take the mushroom and onion mix out of the frying pan and fry the burgers on both sides with butter.

    • 3

      Serve with mushrooms, pickled cucumbers, pickled onions, partridgeberry jam and dark rye bread. If you can get hold of reindeer moss, try to deep-fry a wisp of moss for 5-10 seconds. It adds a crispy and fun taste, as well as a decorative element to the dish.

    Print Friendly
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