How to cook reindeer?

Lisa 15 · Post by **Lisa 15** » Fri Oct 23, 2009 2:04 pm

Hi!
I have a very nive piece of reindeer for tonight. It has already been marinated for 24h but I'm not quite sure how long I shpold cook it in the oven and at what temperatur?
My guess is about 20min/500g around 180degrees?

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Karhunkoski · Post by **Karhunkoski** » Fri Oct 23, 2009 2:28 pm

Last lump I had suffered an overnight cook on low heat, and it wasn't so tough. But if you're cooking it tonight, use a meat thermometer and make sure it gets hotter than 72°C. 180° oven is fine, although I would go around 165-170°. myself.

Karhunkoski · Post by **Karhunkoski** » Fri Oct 23, 2009 2:29 pm

PS It could be a little tough, however you cook it. Maybe onkko has some better advice, I heard he pees once every Km.

onkko · Post by **onkko** » Fri Oct 23, 2009 2:47 pm

Hmm.. newer done it that way. Normally you freese it a bit so you can slice nice pieces and cook it, use some good potatoes to make smash and some garlick and berries and excellent food comes.

Its bit early to make dried meat and you probably dont live north enouhg.
So i recommend poronkäristys.
Never heard poropaisti and im from lapland. I assume you can use same as you would use with pig. We owned some reindeers when i were young but still no reindeer paisti just käristys and kuivaliha.

onkko · Post by **onkko** » Fri Oct 23, 2009 2:47 pm

Karhunkoski wrote:PS It could be a little tough, however you cook it. Maybe onkko has some better advice, I heard he pees once every Km.

Poronkusema is bit longer than km

Lisa 15 · Post by **Lisa 15** » Fri Oct 23, 2009 2:51 pm

I don't have any meat thermometer

Thanks onko for the the suggestion, mauýbe I use it for next time

Any other tips?

onkko · Post by **onkko** » Fri Oct 23, 2009 2:59 pm

Dont have thermometer! thats impossible!
I bought one when i moved to my own apartment and "had" to cook my own cristmas pig.

Pursuivant · Post by **Pursuivant** » Fri Oct 23, 2009 3:54 pm

Maybe you can use the old recipe for Loon? Yhou thake three literhs ofh wather, andh bhoil the rheindeer, then yhou throw the whather awhay. Then yhou thake a lither of mhilk andh bhoil the rheindheer in that, andh throw the mhilk awhay. Then yhou phut in twho lithers of vhodka. Throw the rheindheer away. Sauche ish dhrunkh coldh.

EP · Post by EP » Fri Oct 23, 2009 6:33 pm

Never heard poropaisti and im from lapland

We have poronpaisti every Christmas. And I am not from Lapland.

It really depends if the lump of meat is filet or roast. 500 g filet into 250° owen for only 7-8 minutes. Preferably a couple of strips of bacon on top of it. 1 kg steak into 125° - 150° owen for 2+ hours.

Lisa 15 · Post by **Lisa 15** » Fri Oct 23, 2009 7:20 pm

Thanks!
It was a 2kg piece

It soent about 2 hours in the oven and it was very nice: tender and juicy

Karhunkoski · Post by **Karhunkoski** » Fri Oct 23, 2009 7:23 pm

Lisa 15 wrote: tender

Are you sure it was reindeer?

Anyway, glad you enjoyed your meal, still waiting for mine...

onkko · Post by **onkko** » Fri Oct 23, 2009 7:33 pm

EP wrote:
Never heard poropaisti and im from lapland
We have poronpaisti every Christmas. And I am not from Lapland.

It really depends if the lump of meat is filet or roast. 500 g filet into 250° owen for only 7-8 minutes. Preferably a couple of strips of bacon on top of it. 1 kg steak into 125° - 150° owen for 2+ hours.

Goddammit southern heathens and their weird ways to eat reindeer!

AldenG · Post by **AldenG** » Fri Oct 23, 2009 7:57 pm

I should know this but I don't.

Do people use electric slow cookers, also known as crock pots, these days?

It sounds like reindeer stews would be a great candidate for 5-to-10 hour slow cooking at relatively low crock-pot temperatures.

I suppose you could do that in an ordinary pot on a stovetop, but it really is much easier and less worrisome using a made-to-purpose electric slow-cooker. Almost any meat's flavor can be maximized that way and even the toughest ones can be made to nearly melt in your mouth.

EP · Post by EP » Fri Oct 23, 2009 8:05 pm

Reindeer filet is very tender, it almost melts in the mouth. Käristys is way, way tougher.

Pursuivant · Post by **Pursuivant** » Fri Oct 23, 2009 8:28 pm

I've got a slow cooker, they're not really that popular for some odd reason, but people that hunt use them quite a lot. The traditional way is to make the roast in the oven, theres also some special stoneware pots you use for this - a bit of the "slow cooker" idea... I did my lamb&cabbage this way... the slow cooker requires much less minding...

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