>>>> Reindeer Roast with Game Sauce (Dyrestek med Viltsaus)



For the Roast

5 Lbs. (2¼ kg) leg of reindeer
Strips of suet, ¼ inch (5 mm) thick
½ Cup (1¼ dl) butter
Salt and pepper
1 Cup (2½ dl) whole milk, warm
1 Cup (2½ dl) water

For the Sauce

1½ Tbsp. butter
2 Tbsp. flour
2 Cups sour cream
2 Tsp. red currant jelly
1 Slice brown goat cheese


The Sami people are usually thought of as different groups according to the activities they carry out. The “Mountain Sami,” the nomad people of Northern Scandinavia and Russia, are the typical Sami. The precious reindeer means life to the Sami people, they use every part. Bones and horns are used for objects and ornaments, skin for clothes and boots, and the priceless meat sustains life.

For the Roast

Wash meat in cold water and dry well. Trim off fat and excess skin (not the membrane that keeps muscles together). Game meat tends to be rather dry and should be larded. With thin, sharp knife, make deep holes or pockets in meat and stuff in strips of suet. Tie the roast, and rub with salt and pepper. Brown butter in large, heavy pot on top of stove. An iron pot is preferred. Grease thoroughly with butter or margarine before using. Place meat in pot, meaty side down. Brown well on all sides, adding more butter as needed. Turn with two wooden spoons to avoid pricking meat. When brown, pour on the warm milk and water, and reduce heat. Cover, leaving lid slightly ajar allowing steam to escape. Cook slowly 2 to 2 1/2 hours, basting meat occasionally. Add more milk and water as needed to keep meat covered about two thirds. When cooking is completed, remove meat and keep warm.

For the Sauce

Brown butter, stir in flour, add drippings from roast a little at a time, stirring constantly to make a smooth, medium thin sauce (the sour cream will thicken it). Cook 5 to 8 minutes. Stir in sour cream, currant jelly and goat cheese. Add salt if necessary. Let simmer a while, but do not boil. Slice and arrange meat on warm serving platter. Decorate with parsley and tomatoes. Serve sauce in separate dish. Accompanied with parsleyed, steam-dried potatoes, or small browned potatoes, and any kind if green vegetable (Brussels sprouts or peas are very good). If available rowan berry jelly with its sharp flavor is an excellent accompaniment to any game.

Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore.
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