Finn Biff 馴鹿肉片

Finn Biff

* 400 g reindeer shavings

* 2 tablespoons of butter/oil for frying

* 100-150g fresh mushrooms

* 100-150 g bacon

* 2dl sour cream

* 4 dl cream

* 3 -4 slices of Guldbrandals ost (cheese) (G35) it is a caramelized cheese. You can use a soup cheese if you can’t get this type of cheese. 

* 5 -10pcs. crushed juniper berries

* 0.5 tsp dried thyme

* 1-2 tablespoons cranberry jam

1. Take the reindeer antlers out of the freezer and put it on the kitchen counter for a few minutes. It is best to fry the chaff half-thick.

2. Divide mushrooms into boats and bacon into small cubes and brown quickly in a pan with a little butter. Transfer it to a pot.

3. Heat the frying pan again and add a little more butter. Fry the dear meat in several batches over a high heat until it starts to colour. Transfer it to the pot later.

4. Add sour cream, cream, cream cheese, crushed juniper berries and thyme, cranberry jam, and let the pot small hitting 10minutes. Season with salt and pepper.

馴鹿肉片

* 400 克 馴鹿肉片

* 2湯匙黃油/油 用於煎炒

* 100-150克新鮮蘑菇

* 100-150克培根

* 2dl 酸奶油

* 4 dl 奶油

* 3 -4 片真正的挪威奶油乳酪

* 5 -10 件。壓碎的杜松子

* 0.5茶匙乾百里香

* 1-2 匙 蔓越莓果醬

1. 將馴鹿角從冰箱取出，放在廚房檯面上幾分鐘。分2 －3次炒乾。

2. 將蘑菇切片，培根切成小塊，在平底鍋中加入少許奶油/油，快速煎至褐色。將其轉移到鍋中。

3. 再次加熱煎鍋，加入少許奶油。將鹿肉片分幾次用大火煎至開始變色。稍後將其轉移到鍋中。

4. 加入酸奶油、奶油、奶酪、碎杜松子和百里香，蔓越莓果醬，用微火靠10分鐘。用鹽和胡椒調味。出鍋盛盤。