Lapland Dried Reindeer with Cloudberry Compote and Brown Cheese

Be the first to rate

(No Ratings Yet)

Loading...

Dried reindeer meat is a cornerstone of Sami culinary heritage in Finnish Lapland, where herders have air-cured lean cuts for centuries as a portable, protein-rich staple of the Arctic diet. Served paper-thin alongside sweet-tart cloudberries and creamy brown cheese, this small plate captures the bold, gamey flavor of wild northern country. It is traditionally enjoyed as a pre-dinner bite with cold beer, dry cider, or a chilled shot of aquavit.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 16 gFat
• 8 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 12 gSugar
• 18 gProtein
• 560 mgSodium
• 320 mgPotassium
• 140 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the cloudberry compote

• 1 cup cloudberries (or substitute 3/4 cup lingonberries plus 2 tablespoons apricot preserves)
• 1/3 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon freshly squeezed lemon juice
• 1 small star anise pod (optional)

For serving

• 8 ounces dried Lapland reindeer meat (poron kuivaliha), very thinly sliced
• 4 ounces aged Finnish brown cheese (Leipajuusto or Brunost), cut into thin wedges
• 1 small baguette, sliced into 24 thin rounds and lightly toasted
• 3 tablespoons salted Finnish butter, softened
• 1 small red onion, very thinly sliced and rinsed under cold water
• Fresh dill or chervil sprigs, for garnish
• Cracked black pepper, to taste

Directions

1. Combine the cloudberries, sugar, water, lemon juice, and star anise (if using) in a small saucepan over medium heat. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the berries burst and the mixture thickens to a loose jam. Discard the star anise and let the compote cool to room temperature.
2. While the compote cools, lay the dried reindeer slices flat on a cutting board. Using a sharp knife, slice each piece on the bias into even, paper-thin strips about 2 inches long for easy plating.
3. Lightly toast the baguette rounds in a 350°F oven or on a dry skillet until just crisp and pale golden, about 3-4 minutes. Let them cool completely to keep the reindeer from softening.
4. Spread a thin layer of salted butter over each toasted round, then top with a small loose fold of the dried reindeer slices, aiming for 2-3 strips per toast.
5. Add 1/2 teaspoon of the cooled cloudberry compote on top of the reindeer on each toast, then finish with a curl of red onion and a sprig of fresh dill or chervil.
6. Arrange the toasts on a wooden board or slate platter with extra compote, additional cheese wedges, and any remaining reindeer piled alongside so guests can serve themselves. Finish with a light grind of black pepper just before bringing to the table.
7. Serve immediately at cool room temperature, paired with a Nordic lager, dry farmhouse cider, or a small glass of chilled Finnish vodka.

Cook’s Notes

• If true dried Lapland reindeer is unavailable, look for 'poron kuivaliha' from Sami producers online, or substitute with high-quality wild elk or venison jerky cut thin.
• Brown cheese (Brunost) has a sweet, caramel-like flavor; if unavailable, substitute with a young, mild Gouda for a similar creamy texture on the side.
• For a more traditional presentation, skip the toasts and drape the reindeer simply over warm Lapland flatbread spread with butter.
• Dried reindeer is already quite salty, so taste the compote before seasoning the platter and skip any added salt.
• The cloudberry compote can be made up to 1 week ahead and stored in a sealed jar in the refrigerator; bring to room temperature before serving.

You might also like

European

Finnish Pickled Herring with Onions

European

Karelian Rye Pasties with Egg Butter

European

Finnish Cured Salmon

European

Finnish Egg Butter (Munavoi)