Reindeer Burger

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.

INGREDIENTS:

1.3 lbs. ground reindeer brisket

½ lbs. ground pork and lard

2-3 tsp. salt

a handful of dried porcini

10 juniper berries

2 ½-3 ½ cups fresh chantarelles

½ cup fresh or reconstituted porcini

1 chopped onion

butter for frying

clean reindeer moss, if desired

PREPARATION:

• 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 has 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.

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

• 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.