Reindeer Meatballs with Dark Gravy

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!

INGREDIENTS:

List of ingredients

1 lb. ground reindeer meat (or venison)

1 lb. ground pork

2 tbs. all-purpose flour

½ cup (a little more than 1 dl) breadcrumbs

1 egg

1 tsp. salt

2 cups (a little more than ½ l) beef stock

1 cup (a little more than 1 dl) heavy cream

½ tsp. salt (to taste)

1 tsp. ground juniper berries

2-3 slices of Norwegian-style goat fudge cheese, alternatively 1 tsp. honey and 1 tbs. French-style goat cheese

Brussels sprouts, boiled

Lingonberry preserves (or cranberry preserves)

Number of servings

Serves 4

PREPARATION:

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

• 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.

• 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.

• Serve with Brussels sprouts and lingonberry preserves.