RECIPE:
Finnbiff

Method

1. Remove the shredded reindeer meat from the freezer and leave it to thaw for a few minutes on the counter. It is best to fry the meat when it's still half-frozen.

2. Slice the mushrooms into wedges and the bacon into small cubes. Fry both in a pan with a little butter until brown. Remove the mushrooms and bacon and place them in a pot.

3. Reheat the frying pan and add a little more butter. Fry the meat at high heat in several batches until it starts to turn brown. Add the meat to the pot as you go along.

4. Add water to the pot, bring to the boil and lower the heat. Leave to simmer for 10 minutes.

5. Add the sour cream, milk, sweet brown goat cheese, crushed juniper, and thyme, and leave the mixture to simmer for 5 minutes. Season with salt and pepper to taste.

Garnish with a little fresh thyme and serve with mashed or boiled potatoes and stirred lingonberries.

Enjoy!