Finn Biff
This wonderful autumn menu was recommended to us by Norwegian colleagues. It is perfect for cooking over the fire as only one large pot is needed.
Ingredients
- 800g reindeer meat (alternative: venison meat)
- 2 onions
- 300g chanterelles
- 200g mushrooms
- 500g potatoes
- 5 carrots
- 2 tbsp oil
- 1dl red wine
- 1 cup crème fraîche
- 1dl water
- 3 tbsp Prim (brown cheese) or goat cheese
- 1 bunch thyme
- 1 bunch rosemary
- 2 tbsp dried juniper berries
- 2 tbsp dried blackcurrants or fresh cranberries
- 1 tsp ground pepper
- 1 tsp salt
- Cranberry jam
Accessories
- Firepot incl. lid
- Fire bowl
- Measuring cup
- Kitchen scale
- Kitchen string
Preparation
- Peel and wash the onions, carrots and potatoes and cut them into large pieces. Clean the mushrooms and cut them in half, the large ones into quarters.
- Heat the oil in the fire pot and fry the onions with the reindeer meat in it. Then add the red wine.
- Then add mushrooms, potatoes, carrots, crème fraîche, water, prim or goat cheese and stir well.
- Thyme and rosemary can be tied together with kitchen string to make them easier to remove after preparation. Then add the herbs together with the berries as well.
- Season with salt and pepper and stir well again.
- Cover the stew and simmer for about 20 minutes. Then remove the lid and cook for another 10 minutes until the sauce has thickened a little.
- Serve the stew with some cranberry jam.
