📝 About This Recipe
Hailing from the vast, frozen expanses of Arctic Siberia, Stroganina is a primal and elegant delicacy consisting of paper-thin curls of deep-frozen meat. Traditionally prepared by the indigenous peoples of the North, this dish celebrates the pure, untainted flavor of high-quality venison or reindeer, melting instantly on the tongue to release a clean, mineral richness. It is more than a meal; it is a ritual of survival and celebration, served with pungent dipping salts that provide a sharp, savory contrast to the icy texture of the meat.
🥗 Ingredients
The Meat
- 800 grams Venison Loin or Backstrap (Must be high-quality, sushi-grade, and frozen solid at -20°C or lower)
The Classic 'Makalo' (Dipping Salt)
- 3 tablespoons Coarse Sea Salt (High quality flaky or coarse salt)
- 2 tablespoons Black Peppercorns (Freshly and coarsely cracked)
Siberian Spicy Dip
- 2 tablespoons Prepared Horseradish (Strong and pungent)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Dry Mustard Powder
- 1/2 teaspoon Sugar (To balance the acidity)
Garnish and Aromatics
- 1/2 piece Red Onion (Sliced into paper-thin rings)
- 1 small bunch Fresh Dill (For garnish)
- 1 piece Lemon Wedges (To brighten the palate)
- 1/4 cup Cranberries or Lingonberries (Frozen or fresh for tartness)
👨🍳 Instructions
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1
Ensure your venison loin is frozen solid. For authentic stroganina, the meat must be kept in a deep freezer at -20°C (-4°F) for at least 24-48 hours to ensure it is safe for raw consumption and has the correct structural integrity for shaving.
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2
Prepare your serving platter by placing it in the freezer for at least 20 minutes. Stroganina melts very quickly, so a chilled plate is essential to maintain the texture.
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3
Create the 'Makalo' dipping mixture by combining the coarse sea salt and freshly cracked black pepper in a small wooden bowl. The ratio should be roughly 1:1 or 3:2 salt to pepper.
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4
In a separate small ramekin, whisk together the horseradish, apple cider vinegar, mustard powder, and sugar until smooth. This provides a sharp, acidic alternative to the salt dip.
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5
Remove the frozen venison from the freezer. Use a clean kitchen towel to hold one end of the meat firmly; this prevents your hand from warming the meat and protects your fingers from the knife.
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6
Using a very sharp, heavy-duty chef's knife or a traditional Yakutian knife, begin by 'squaring off' the meat, trimming away any silver skin or uneven outer edges while it is still frozen.
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7
Position the meat vertically on a sturdy cutting board. Holding the top with the towel, shave downward in long, fluid strokes. Aim for shavings that are about 1-2mm thick.
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8
Watch as the meat curls naturally into 'shavings' or ribbons. These curls are the signature look of a well-prepared stroganina.
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9
Work quickly to shave enough meat for one serving at a time. Do not shave the entire loin at once, as the shavings will defrost and lose their unique 'icy' crunch within minutes.
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10
Transfer the curls immediately to the chilled platter. Do not touch the meat with your bare hands if possible; use the knife blade or tongs to move the ribbons.
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11
Scatter the paper-thin red onion rings and frozen lingonberries around the meat for a pop of color and acidity.
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12
Garnish with a few sprigs of fresh dill and place the lemon wedges on the side.
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13
Serve immediately while the meat is still visibly frosted. Instruct guests to take a curl of meat, dip it into the salt-pepper mix or the horseradish sauce, and eat it instantly.
💡 Chef's Tips
Use only high-quality meat from a trusted source, as this is served raw; venison, elk, or high-grade beef tenderloin are the best substitutes for traditional reindeer. Your knife must be razor-sharp; a dull knife will hack the meat rather than shaving it into the characteristic curls. If the meat is too hard to slice, let it sit at room temperature for only 3-5 minutes, but be careful not to let the core soften. Always use a towel to grip the meat—not just for safety, but to prevent the heat from your hand from melting the delicate fat and proteins. Avoid using fine table salt; the coarse texture of sea salt is vital for the mouthfeel of the dish.
🍽️ Serving Suggestions
A shot of ice-cold, premium Russian vodka is the traditional and best pairing to cleanse the palate. Serve alongside thick slices of buttered black rye bread to provide a hearty, earthy base. Pickled mushrooms or fermented garlic shoots add a wonderful fermented funk that complements the gamey meat. Hot Siberian herbal tea (Ivan-chai) is a great non-alcoholic accompaniment to warm the body after the icy meat. Small bowls of pickled berries (like sea buckthorn or cranberries) can add a bright, acidic contrast.