tasty recipes

Lapplandish reindeer kebab stew
  • 500 g renskav (reindeer slices)
  • 200 g forest mushrooms
  • 100 g lingon berries
  • 2 tbsp lingon jam
  • 1 carrot
  • 2 celery rib
  • 2 yellow onion
  • 2 dl heavy cream
  • 250 ml vegetable stock
  • 0.25 celeriac
  • 100 g kale
  • 10 juniper berries (dried)
  • 2 tbsp thyme (dried)
  • 2 tsp mustard powder
  • 1 tsp white pepper
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 500 g medium/small potatoes
  • 3 tbsp olive oil


Mince carrot, celery, and one onion finely. This is a mirepoix.

Roughly chop the rest of the onion.

Cut celeriac into 1cm cubes.

Destem and roughly chop the kale.

Slice renskav into thin strips if it isn't already.

Smash the juniper berries flat with the side of a knife.

Heat olive oil in large cast iron skillet or similar.

Sauté mirepoix on medium low heat for 10-15 minutes, until very soft.

Add butter to skillet, let melt, then add mushrooms and celeriac. Sauté 5 minutes.

Add renskav, sauté ~5 minutes, until most pink is gone.

Dust with flour and stir well. Cook another minute.

Add stock cream, dried time, mustard powder, juniper berries, white pepper, salt, and black pepper.

Let simmer 10-15 minutes. Ready when sauce has thickened and celeriac is cooked through.

Stir in kale and lingon berries at the end. Allow 1-2 minutes for kale to wilt.

Serve on top of smashed potatoes, and top with a spoon of lingon jam.


Preheat oven to 225C

Boil whole potatoes until just soft, ~30 mins.

Oil a baking tray.

Put potatoes on baking tray and stomp them flattish with something heavy.

Drizzle with olive oil, salt and pepper.

Bake about 25 minutes, until brown and crispy on the edges.