The Hirshon Norwegian Reindeer Meat Cakes - Reinsdyrkjøttkaker

Reinsdyrkjøttkaker Image Used Under Creative Commons License From matprat.no

Citizens, your beloved leader is now on the final leg of my secret tour of Europe for the annual meeting of the hidden Illuminati of which I am a proud member.

Here in Oslo Norway, as we plot world domination (or perhaps not – you never REALLY know with us), it seems appropriate to end my culinary journey of the Continent with a delicious far-North Norwegian recipe to whet your appetites before the final revolutionary blow is struck (or not)! 😉

The possible origin for this recipe:

Yes – TFD has a very twisted sense of humor! 😉

Battle on – The Generalissimo

The Hirshon Norwegian Reindeer Meat Cakes – Reinsdyrkjøttkaker

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Prep Time: 0 hours
Cook Time: 0 hours
Total Time: 0 hours

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Ingredients

1 ½ lbs reindeer meat (or venison), ground
2 tsp salt
½ tsp freshly ground pepper
¼ tsp fresh ginger, grated
½ tsp freshly ground nutmeg
⅛ tsp freshly ground cloves
2 tbsp cornstarch
2 eggs
1 cup heavy cream
2 tbsp clarified butter for frying
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VILTSAUS (Game Sauce)
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200 grams mixed wild mushrooms, sliced
1 tbsp. Linie Aquavit
1 onion, halved and thinly sliced
2 cups beef or venison stock
5 juniper berries, crushed
2 cups heavy cream or sour cream
½ tbsp fresh thyme leaves
½ tbsp minced fresh rosemary leaves
½ tbsp minced summer savory leaves
4 oz gjetost (Norwegian brown cheese)
3 tbsp currant jelly
salt and pepper to taste

Instructions

Make the sauce first.
In a sauce pan over medium heat, add the Aquavit and some clarified butter until sizzling. Add the onion and sauté on medium heat until clear, about 5-10 minutes. Add the mushrooms and sauté further, another 10 minutes.
Add the stock and let it simmer and reduce by half. Add the juniper berries, heavy cream and brown cheese and simmer another 10-15 minutes. Finally, add the currant jelly and season with salt and pepper.
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For the meat cakes: Place the ground venison meat in a large bowl, and add in spices, salt, pepper and potato starch, and mix into meat. Add the eggs and heavy cream and combine well.
Shape into round patties, and fry them in a sauté pan about 5 minutes on each side. Add them into the sauce and let them steep under low heat for about 15 minutes.
Serve with boiled or oven-fried potatoes and lingonberries, and some delicious greens.