📝 About This Recipe
Souvas is the soul of Sámi culinary tradition, consisting of reindeer meat that has been lightly salt-cured and cold-smoked over a slow birch wood fire. This ancient preservation method results in a tender, lean meat with a delicate smoky aroma and a deep, wild umami flavor that captures the essence of the Arctic tundra. Traditionally sliced thin and seared quickly, it offers a breathtaking taste of Northern Scandinavia that is both rustic and incredibly sophisticated.
🥗 Ingredients
The Reindeer
- 1.5 kg Reindeer Roast (Topside or silverside, trimmed of silver skin)
The Cure
- 150 grams Coarse Sea Salt (Non-iodized)
- 1 tablespoon Granulated Sugar (To balance the saltiness)
- 10 pieces Juniper Berries (Crushed)
- 1 teaspoon Black Peppercorns (Coarsely cracked)
For Serving (The Skav)
- 3 tablespoons Unsalted Butter (For frying)
- 200 grams Chanterelle Mushrooms (Fresh or rehydrated)
- 1 small Red Onion (Thinly sliced)
- 100 ml Heavy Cream (Optional, for a creamy finish)
- 1/2 cup Lingonberries (Fresh or frozen)
The Gáhkku (Sámi Flatbread)
- 500 grams All-purpose Flour
- 300 ml Milk (Lukewarm)
- 2 tablespoons Syrup (Light bread syrup or honey)
- 10 grams Dry Yeast
👨🍳 Instructions
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1
Prepare the cure by mixing the sea salt, sugar, crushed juniper berries, and cracked black pepper in a small bowl.
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2
Rub the spice mixture thoroughly over the entire surface of the reindeer roast, ensuring every inch is covered.
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3
Place the meat in a vacuum-seal bag or a tight-fitting glass container. Refrigerate for 48 hours, turning the meat every 12 hours to ensure even curing.
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4
After 48 hours, remove the meat and rinse quickly under cold water to remove excess salt. Pat completely dry with paper towels.
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5
Set up your cold smoker. Use birch wood (bark removed) or alder wood for an authentic flavor. The temperature must stay below 30°C (86°F).
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6
Cold-smoke the meat for 8 to 12 hours depending on the desired intensity of smoke. The meat should remain raw in texture but take on a golden-brown hue.
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7
Wrap the smoked Souvas in parchment paper and place it in the freezer for about 1-2 hours. This makes it much easier to slice thinly.
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8
Using a very sharp knife or a mandoline, shave the semi-frozen meat into paper-thin slices (this is called 'skav').
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9
Prepare the Gáhkku flatbread by mixing milk, yeast, syrup, and flour. Knead until smooth, let rise for 40 minutes, then roll into thin rounds and cook in a dry skillet over medium heat until spotted brown.
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10
Heat a large cast-iron skillet over high heat and add the butter. Once foaming, add the chanterelles and onions, sautéing until golden.
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11
Add the shaved reindeer meat to the skillet. Sear very quickly for only 1-2 minutes; the meat is so thin it cooks almost instantly. Do not overcook or it will become tough.
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12
If desired, pour in the heavy cream and let it bubble for 30 seconds to create a light coating. Toss in the lingonberries at the last second.
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13
Serve immediately by piling the hot Souvas mixture onto the warm Gáhkku flatbread.
💡 Chef's Tips
For the most authentic flavor, use birch wood without the bark for smoking, as the bark can produce a bitter soot. If you cannot find reindeer, high-quality venison or elk is the best substitute, though the fat content differs slightly. Always slice the meat while it is partially frozen; achieving those paper-thin 'shavings' is essential for the melt-in-the-mouth texture. Avoid over-salting the pan during the final fry, as the cured meat already contains a significant amount of salt. If you don't have a smoker, you can use high-quality liquid smoke in the cure, though the depth of flavor will not be as complex.
🍽️ Serving Suggestions
Serve inside a warm Gáhkku (Sámi flatbread) folded like a taco for a traditional street-food style experience. Pair with a robust Swedish craft ale or a dark porter to complement the smoky notes of the meat. A side of creamy mashed potatoes with a hint of horseradish is a wonderful alternative to flatbread. Serve with a dollop of sweetened lingonberry jam to provide a tart contrast to the rich game flavor. A glass of chilled Akvavit served neat is the perfect traditional palate cleanser for this dish.