FOOD
Recipe
Reindeer tartare à la Nielsen restaurant ’Tis the season for game! Reindeer roam wild in East Iceland and regulated hunting is permitted from August until mid-September. Local hunters keep Nielsen supplied with reindeer meat; this is a variation on a classic dish from chef Kari Thorsteinsson. PHOTO: Arni Saeberg INGREDIENTS:
Reindeer meat Egg yolks Mushrooms Mustard greens Reindeer moss Croutons METHOD:
Cut the reindeer meat into small pieces or mince it (do not use your finest mincer, better to have it a little chunky). 50g of meat per person is a good estimate for a starter. Season the meat with a pinch of salt.
14
Cook egg yolks sous vide for 20 minutes at 72°C (162°F). Fry mushrooms in butter and then boil in water until they are tender. Put into a blender and make into a paste. Cut mustard greens into small pieces and distribute evenly over the plate. You can prepare croutons at home or buy them (it’s preferable to not have them heavily seasoned or with garlic). Arrange everything nicely on a plate and serve with a nice glass of red wine.
Bon appétit!
Did you know...
ȫȫ Reindeer
were imported to Iceland from Northern Norway in four groups from 1771 to 1787. The first three were sent to South Iceland and Vestmannaeyjar in 1771, Reykjanes in the southwest in 1777 and North Iceland in 1784, but all perished. ȫȫ The fourth group was sent to Vopna fjordur in East Iceland in 1787. The environment seemed to suit the reindeer well and they survived. The reindeer that exist in Iceland today are all descendants of these animals. ȫȫ Introducing reindeer to other regions of Iceland has been discussed. However, authorities have refused, reasoning that the animals may carry diseases which could prove dangerous to sheep. (Source: The Icelandic Web of Science)
