Sous-chef Tero Riihinen of "Nokka" in Helsinki shows us how it's done. Sauteed Finnish Reindeer Steak: <br />Ingredients: 400g Reindeer steaksalt, white pepperthyme<br /><br />high-quality butter Method:<br />Clean the filet and slice into pieces. Let rest at room temperature for one hour before sautéing. Season the filet with salt and white pepper. Sauté in butter seasoned with thyme. Then bake in a 120 °C oven until the interior temperature of the filet has reached 54 °C. Stewed Reindeer Shanks<br />Ingredients: 2 Reindeer Shanks<br />100g carrots, 100g onions<br />150g parsnips, 100g celeriac<br />1/2 liter red winewater, black peppersalt<br /><br />several bay leaves Method:<br />Peel the celeriac and chop finely. Roast the chopped celeriac in a saucepan and add the red wine.After a short while, add the water and spices. Bring to a boil and add reindeer shanks. Stew the shanks until the meat begins to separate from the bone. This stock gets used to make the sauce.
