📝 About This Recipe
Transport your palate to the frost-kissed landscapes of Sápmi with this exquisite cured reindeer, a delicacy that honors the deep traditions of Scandinavian game preparation. By using the 'gravning' technique—a salt and sugar cure—the lean, ruby-red venison transforms into a melt-in-the-mouth treat with a complex, earthy sweetness. Infused with crushed juniper berries and a hint of gin, this dish captures the very essence of the boreal forest in every delicate slice.
🥗 Ingredients
The Meat
- 600-700 grams Reindeer inner fillet or loin (ytterfilé) (trimmed of all silver skin and fat)
The Cure Mix
- 4 tablespoons Sea salt (fine)
- 4 tablespoons Granulated sugar
- 1 tablespoon Black peppercorns (coarsely crushed)
- 12-15 pieces Dried juniper berries (toasted and finely crushed)
- 1 large bunch Fresh dill (roughly chopped)
- 2 tablespoons Gin or Aquavit (optional, for depth of flavor)
For Serving
- 1/2 cup Fresh lingonberries (or frozen/thawed)
- 3 cm piece Horseradish (freshly grated)
- 1/2 cup Crème fraîche (whisked until stiff)
- 8-10 slices Dark rye bread or Crispbread (Knäckebröd) (thinly sliced)
- 1/2 cup Pickled red onion (for acidity)
👨🍳 Instructions
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1
Ensure the reindeer meat is thoroughly cleaned. Remove any remaining silver skin or connective tissue with a sharp boning knife to ensure a buttery texture.
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2
In a small dry skillet over medium heat, lightly toast the juniper berries for 1-2 minutes until fragrant, then crush them finely using a mortar and pestle.
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3
In a small bowl, combine the salt, sugar, crushed black pepper, and crushed juniper berries. Mix thoroughly to create your curing rub.
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4
Rub the gin or aquavit all over the reindeer meat; the alcohol acts as a flavor carrier and helps the cure penetrate the dense game fibers.
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5
Generously coat the meat with the salt and sugar mixture, pressing it firmly into all sides of the fillet.
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6
Place half of the chopped dill in the bottom of a glass dish or a heavy-duty Ziploc bag. Lay the meat on top and cover with the remaining dill.
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7
Seal the bag tightly, removing as much air as possible. If using a dish, cover tightly with plastic wrap and place a light weight (like a small brick or a couple of cans) on top of the meat.
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8
Refrigerate for 48 hours. Every 12 hours, turn the meat over to ensure the brine (which will naturally form) distributes evenly.
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9
After 48 hours, remove the meat from the bag. Quickly rinse under cold water to remove excess salt and pat completely dry with paper towels.
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10
For the best presentation, wrap the meat tightly in plastic wrap and place it in the freezer for 30-60 minutes. This firms up the meat, allowing you to cut paper-thin slices.
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11
Using a very sharp carving knife, slice the reindeer across the grain into translucent, thin shavings.
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12
Arrange the slices on a chilled platter, slightly overlapping them like a classic carpaccio.
💡 Chef's Tips
Always freeze game meat for at least 3 days at -20°C before curing if it hasn't been commercially frozen, to ensure it is safe for raw consumption. Don't skip the sugar; while salt cures the meat, the sugar keeps the proteins tender and balances the gamey notes. If you don't have reindeer, this exact method works beautifully with venison or elk backstrap. Avoid curing for more than 60 hours, as the meat can become overly salty and tough. Use a high-quality sea salt rather than table salt for a cleaner, less metallic flavor profile.
🍽️ Serving Suggestions
Pair with a chilled glass of Swedish Aquavit or a dry, earthy Pinot Noir to complement the gamey flavors. Serve atop butter-fried toast points for a decadent 'Viltklämma' experience. A dollop of whipped crème fraîche mixed with freshly grated horseradish provides the perfect creamy heat. Garnish with micro-greens or wood sorrel for a beautiful, forest-floor aesthetic. Add a few drops of high-quality cold-pressed rapeseed oil over the meat just before serving to add a nutty richness.