Cooking trip – Sweden: reindeer steak – Watch the full show

Meat from Swedish Lapland: reindeer steak
Head to the Far North and the Swedish forests for this extraordinary recipe: reindeer steak. Our journalist Alara Bordier took a little moment of relaxation – or coffee in Swedish – with chef Karolina Wilow, before tasting this rare meat. Pierre Raffard, food geographer, talks about nature and the connection that Swedes have with fauna and flora. He explains the importance of reindeer herding by the indigenous populations, the Sami. It evokes the French heritage of the Swedish crown, thanks to Jean-Baptiste Bernadotte, Marshal of the Empire who became King of Sweden.

A taste of country: Johanna, a Swede in England
On the banks of the Thames, Johanna has settled down in a neighborhood that reminds her of her native Sweden: Marylebone. For her guests, she cooks a typically Swedish dish, based on fresh mackerel and mushrooms. But for her, it remains difficult to find certain classics of Swedish cuisine, like mayonnaise. Johanna had to adapt her way of cooking. Fortunately, the cut of the fish and the mushrooms remind him of home.

To your pots!
For those with a sweet tooth, we offer you a recipe for reindeer steak, easy to reproduce at home. Put on your most beautiful apron!

 

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The recipe for reindeer steak

 

Ingredients for 4 people:

 

1 roast reindeer, venison or veal weighing 500 g

10 cl de gin 

1/2 c. à c. de sel

1 c. à s. de sucre 

1 c. à c. de bayes de genièvreÂ

4 bay leaves

1 c. à s. de thym

1 c. à s. de poivre en grains 

1 gousse d’ail émincée 

2 émincées shallots

6 champignons de Paris émincés

20 cl de crème liquide 

 

Étapes de préparation : 

 

Cook the roast in the oven for 12 hours at 60°.

 

After cooking, make a brine with 1.5 liters of boiling water, sugar, salt, juniper berries, all the herbs and the minced garlic clove.

 

Immerse the meat in it for 4 hours, letting the water cool.

 

Brown the shallots and sliced ​​mushrooms in a pan for 5 minutes.

 

Pour in the gin then the cream.

 

Leave on the fire for 5 minutes.Â

 

Cut the meat into thin slices.Â

 

Serve with steamed potatoes, cream and possibly cranberries.