Entrecôte z renifera z rusztu obrotowego z tłuczonymi ziemniakami z masłem, żurawiną i wiązówką błotną
Poronkäristys
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portions
Serves 2
Rustic, aromatic and wild – Poronkäristys in Olaf’s version.
Tender reindeer entrecôte from the swing grill, smashed buttered potatoes, and wild lingonberries with a hint of meadowsweet come together to create an unforgettable flavor experience. Discover the recipe and experience how nature and fire cooking merge on the plate.
Ingredients
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1 reindeer entrecôte (approx. 300–400 g)
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500 g pre-cooked potatoes (waxy)
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2–3 tbsp butter
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1 handful fresh lingonberries (wild-picked)
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1–2 tsp meadowsweet syrup
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Salt (ideally coarse / fire-cooking style)
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Optional: black pepper, juniper (very sparingly)
preparation
Reindeer Entrecôte
Season the entrecôte only with salt before grilling
Place it on the swing grill
Sear over hot embers, then hang it slightly higher
Recommended doneness: medium rare to medium – reindeer is lean, overcooking makes it dry
After grilling: remove from the grill and let rest (5 minutes, loosely covered)
Smashed Potatoes
Roughly smash the pre-cooked potatoes
Melt butter in a cast-iron pan
Add potatoes and do not move them
Fry slowly until golden brown, then flip. They should be rustic: crispy edges, soft inside.
Lingonberries & Meadowsweet
Add lingonberries directly to the pan
Quickly toss them
Refine with meadowsweet syrup
The lingonberries are rather tart and wild; use the syrup sparingly as a delicate contrast.
Plating
Slice the entrecôte against the grain
Collect the meat juices and optionally pour over the meat
Serve potatoes with lingonberries on the side
Optional: a pinch of salt over everything
