Renytterfile Viltkorv dried reindeer meat and reindeer

dried reindeer meat and reindeer salami

50-58 degrees is the right temperature range to aim for

soy and vinegar for a glaze – it's up to you

Take it out again when the internal temperature reaches 53ºC

giving you full freedom to cut the meat yourself into exactly the sizes that best suit your stew

Renytterfile Viltkorv dried reindeer meat and reindeerReindeer sirloin is one of the finest cuts of reindeer. It is very tender, has a lovely game flavor and is very easy to prepare. If you offer reindeer sirloin, for example, you can create a real luxury dinner with side dishes such as mashed potatoes made from almond potatoes and mushrooms. To that, a sauce made from sherry and shallots. The addition of fresh haricots verts is the finishing touch. This meal neither requires much preparation nor takes a