Finnbiff — reindeer with mushrooms and brunost
Thin reindeer shavings, bacon and mushrooms in a sour cream and brown cheese sauce.
Active time25 min
Cooking15 min
Total30 min
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Ingredients
- 250 g fresh button mushrooms
- 2 tbsp butter
- 300 ml full-fat sour cream
- 100 ml whole milk
- 3 slices of goat brunost
- 150 g raw bacon
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
- ½ tsp dried thyme
- 5 juniper berries
- 400 g frozen raw reindeer shavings
Preparation
Clean the mushrooms. Let the reindeer shavings soften slightly outside the freezer while remaining partly frozen. Quarter the mushrooms and dice the bacon. Crush the juniper berries.
250 g fresh button mushrooms150 g raw bacon5 juniper berries400 g frozen raw reindeer shavings- knife
- chopping board
Brown the mushrooms and bacon in a frying pan with some of the butter. Transfer to a saucepan. Heat the remaining butter in the pan and sear the reindeer over high heat in small batches. Add it and the pan juices to the saucepan.
2 tbsp butter- frying pan
- saucepan
- spatula
Add the sour cream, milk, brunost slices, juniper and thyme. Simmer gently for 5 min, stirring until the cheese melts and the meat is cooked through. Serve hot. Add the optional finishing salt and pepper to taste.
300 ml full-fat sour cream100 ml whole milk3 slices of goat brunost1 pinch of ground black pepper — optional1 pinch of fine salt — optional½ tsp dried thyme- saucepan
- spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration