A recipe for a delicious game casserole dish with reindeer meat, chanterelles and sauce with Snøfrisk® cream cheese. Wonderful on a cold autumn day!
Ingredients
- 500 g reindeer meat
- 200 g mushrooms (ideally chanterelles)
- 1 tsp fennel seeds
- 3 tbsp butter
- 300 ml single cream
- 200 ml stock (ideally game stock)
- 1 tbsp Dijon mustard
- 3 tbsp Snøfrisk® Natural
- 1 tsp salt
- 0,5 tsp freshly-ground pepper
- 4 tbsp lingonberries
- 100 g bacon (optional)
Game casserole
- 500 g almond potatoes
- 4 tbsp butter
- 300 ml single cream
- 1 tsp salt
- 0,5 tsp white pepper
- A little parsley
Mashed potato
Here is how you do it
Fry the reindeer meat, cleaned mushrooms, fennel and sliced red onion in butter. If it produces a lot of liquid, allow this to evaporate.
Add the cream, stock, mustard and Snøfrisk®. Season with salt and pepper. Gently stir in the lingonberries. Chop up the bacon and fry until crispy, and then stir in.
To make mashed potatoes, peel the almond potatoes and boil until soft, 20-30 minutes. Steam them dry and mash them, ideally through a sieve. You can also use a stick blender or food processor if you prefer.
Beat the butter and cream into the hot potato mixture and season with salt and pepper. Sprinkle with a little parsley before serving.
TIP: You can cook reindeer meat from frozen, or possibly partially defrost it first.
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