Reindeer Steak with Lingonberry Sauce is a traditional Greenlandic recipe for a classic dish of seasoned and fried reindeer meat steaks served with a fresh lingonberry sauce. The full recipe is presented here and I hope you enjoy this classic Greenlandic version of: Reindeer Steak with Lingonberry Sauce.
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Reindeer (caribou in local parlance) is commonly hunted in Greenland and it's often married with a sauce made from locally foraged berries (lingonberries in this case). Versions of this dish are made across the Artic regions, including Sweden, Norway, Finland, Siberia, Canada and Alaska.
Ingredients:
4 reindeer steaks (or 500g reindeer loin)
2 tsp oil
freshly-ground black pepper, to taste
4 tsp dried thyme
For the Lingonberry Sauce:
200g lingonberries
4 juniper berries (these are native to Greenland)
1 bay leaf
200ml game stock
100g sugar
salt and freshly-ground black pepper, to taste
Method:
Take the steaks and brush with olive oil. Season liberally with black pepper then sprinkle over the crumbled dried thyme.
Heat a dry, heavy-based frying pan or skillet, over medium-high heat 2 to 3 minutes, until nicely hot.
Add the steaks with tongs and brown them on both sides for about 3 minutes per side.
Reduce the heat to medium and continue pan-frying the steaks for another 2 to 6 minutes per side, until a until the meat is rare or medium done (never cook the meat further than medium), depending on preference.
As the meat is cooking, prepare the lingonberry sauce. Simply combine all the ingredients in a small saucepan. Bring to a simmer and cook, stirring, until all the sugar has dissolved. Season to taste with salt and black pepper and continue cooking for about 5 minutes until the lingonberries are soft. Remove the juniper berries before serving.
Plate out the steaks on a warmed serving plate and spoon the lingonberry sauce over the top.
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