Reinsdyrstek og viltsalat | MatPrat | Gjenoppskrifter
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Reinsdyrstek, or reindeer roast, is a traditional dish in Norway, particularly popular during festive seasons. It reflects the country's rich hunting culture and connection to nature. Often served with seasonal vegetables, it showcases the flavors of the Arctic landscape. Hasselback potatoes, with their crispy edges and soft interior, complement the roast beautifully. This dish has gained popularity beyond Norway, especially in regions with a strong Nordic influence.
Ingredients
- ●reindeer roast
- ●hasselback potatoes
- ●butter
- ●garlic
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●beef broth
- ●onion
- ●carrots
- ●parsnips
- ●olive oil
- ●bay leaves
- ●mustard
- ●white wine
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Season the reindeer roast with salt, black pepper, and mustard.
- 3Heat olive oil in a large skillet over medium-high heat.
- 4Sear the roast on all sides until browned, about 4-5 minutes per side.
- 5Remove the roast and place it in a roasting pan.
- 6In the same skillet, add chopped onion, garlic, carrots, and parsnips; sauté until softened, about 5-7 minutes.
- 7Add beef broth, white wine, bay leaves, rosemary, and thyme to the vegetables; stir to combine.
- 8Pour the vegetable mixture over the roast in the roasting pan.
- 9Cover the pan with foil and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
- 10While the roast is cooking, prepare the hasselback potatoes.
- 11Slice the potatoes thinly, stopping before cutting all the way through.
- 12Brush the potatoes with melted butter and season with salt and pepper.
- 13Roast the potatoes in the oven for the last 45 minutes of the roast, until crispy and golden.
- 14Remove the roast from the oven and tent with foil; let it rest for 15-20 minutes.
- 15Slice the roast and serve with the hasselback potatoes and roasted vegetables.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and provides a similar richness.
beef broth
Healthier: vegetable broth
Cheaper: chicken broth
Vegetable broth is lower in calories and can be homemade.
white wine
Healthier: white grape juice
Cheaper: apple cider
White grape juice adds sweetness without alcohol.
Techniques
sautéingroasting
Equipment
roasting panskilletknifecutting boardbaking sheet
🌶️🌶️🌶️MediumContains Alcoholmilkwheat
Also Known As
Reindeer Roast with Hasselback Potatoes
Ingredients
- ●2 lbs reindeer meat (or venison)
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●1 tbsp fresh rosemary, chopped
- ●1 tbsp fresh thyme, chopped
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup beef broth
- ●4 large potatoes
- ●4 tbsp butter
- ●1/2 cup grated Parmesan cheese
- ●1 tsp paprika
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a large bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade.
- 3Rub the marinade all over the reindeer meat and let it sit for at least 30 minutes to absorb the flavors.
- 4In a large oven-safe skillet, sear the marinated reindeer meat over medium-high heat for about 3-4 minutes on each side until browned.
- 5Pour the beef broth into the skillet with the meat and transfer it to the preheated oven. Roast for about 1.5 to 2 hours, or until the meat is tender and cooked to your desired doneness.
- 6While the meat is roasting, prepare the Hasselback potatoes. Slice each potato thinly, about 1/8 inch apart, without cutting all the way through.
- 7Place the sliced potatoes on a baking sheet, brush them with melted butter, and sprinkle with salt, pepper, and paprika.
- 8Bake the potatoes in the oven for about 45 minutes, or until they are crispy on the outside and tender on the inside.
- 9Once the reindeer roast is done, remove it from the oven and let it rest for 10 minutes before slicing.
- 10Serve the sliced reindeer roast alongside the Hasselback potatoes, garnished with grated Parmesan cheese and fresh parsley.
Equipment
ovenskilletbaking sheetknifecutting boardmixing bowl
vegetariangluten-freenut-free
Ingredients
- ●4 cups mixed wild greens
- ●2 ripe plums, sliced
- ●1/2 cup walnuts, toasted
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup balsamic vinaigrette
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large salad bowl, combine the mixed wild greens and sliced plums.
- 2Add the toasted walnuts and crumbled feta cheese to the bowl.
- 3Sprinkle the thinly sliced red onion over the salad.
- 4In a small bowl, whisk together the balsamic vinaigrette, salt, and black pepper.
- 5Drizzle the dressing over the salad and toss gently to combine.
- 6Serve immediately as a refreshing side dish or light main course.
Equipment
salad bowlwhisksmall bowl
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