Reindeer scrape with chanterelles, cream and cranberries

2 servings

  • 1 package of frozen reindeer antlers (moose antlers can also be used)
  • 50 g butter
  • 2 yellow onions, cut into rings
  • 100 g fresh chanterelles, cut in slices
  • 1 teaspoon of salt
  • 1 teaspoon pepper
  • 1 yellow pepper, cut into strips
  • 1 tablespoon fresh and crushed juniper berries
  • 2 dl fresh or frozen cranberries
  • 3 dl cream
  • Melt a bit of butter in a saucepan and fry the onions and chanterelles well in the butter. Narrow doppen with salt and pepper. Set the pan aside when the onions and mushrooms have gained color.
  • Warm a frying pan well, have in the butter and fry the reindeer shavings in several stages. The pan to be hot and you will need to fit in as not the flesh being burnt. This is going fast. Pour the meat after each over in the pot along with the mushrooms and onions.
  • Boil out the frying pan between each time, and pour this over the meat.
  • Finally, add in the peppers, crushed juniper berries, cranberries.
  • Pour over the cream and let everything lashing together in 10 minutes.

Served with brussels sprouts and/or vegetable mash, together with cranberry jam

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