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  • Reindeer meatballs with dark gravy
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    By Andreas Viestad

    Reindeer meatballs with dark gravy

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    The fantastically smooth, gamy flavor of reindeer goes wonderfully with the Norwegian goat cheese that I add to the sauce. If you can’t get reindeer, venison works fine as well. In Northern Norway, I managed to impress the Sámi people with this recipe – and they are people who know how to prepare reindeer!

    Serves 4

    PREPARATION:

    • 1

      Mix the meat, flour, breadcrumbs, egg and salt in a large bowl. Mix until smooth, and form into round balls.

    • 2

      Heat the butter in a large pot over medium high heat until melted and foamy, but not brown. Brown the meatballs for 3-5 minutes until golden.

    • 3

      Remove the meatballs from the pot. Add flour and butter. Stir continuously as the mixture starts to brown. When dark golden, add 1/3 of the stock. Stir until smooth. Add the rest of the stock and the cream. Let simmer for 5-7 minutes until the sauce thickens. Add the juniper berries, salt, and fudge cheese. Stir well. Return the meatballs to the pot and let simmer for 2-4 minutes until cooked through.

    • 4

      Serve with Brussels sprouts and lingonberry preserves.

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  • The fantastically smooth, gamy flavor of reindeer goes wonderfully with the Norwegian goat cheese that I add to the sauce. If you can’t get reindeer, venison works fine as well. In Northern Norway, I managed to impress the Sámi people with this recipe – and they are people who know how to prepare reindeer!

    Serves 4

    PREPARATION:

    • 1

      Mix the meat, flour, breadcrumbs, egg and salt in a large bowl. Mix until smooth, and form into round balls.

    • 2

      Heat the butter in a large pot over medium high heat until melted and foamy, but not brown. Brown the meatballs for 3-5 minutes until golden.

    • 3

      Remove the meatballs from the pot. Add flour and butter. Stir continuously as the mixture starts to brown. When dark golden, add 1/3 of the stock. Stir until smooth. Add the rest of the stock and the cream. Let simmer for 5-7 minutes until the sauce thickens. Add the juniper berries, salt, and fudge cheese. Stir well. Return the meatballs to the pot and let simmer for 2-4 minutes until cooked through.

    • 4

      Serve with Brussels sprouts and lingonberry preserves.

    Print Friendly
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