Metsmans pie pan
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A man of the woods can use a potholder even at a party. Reindeer meat is the first choice, but it’s a valuable one. The lamb model can be made from my game meat, which is typically New Zealand-grown deer, as much game as reindeer.
Ingredients for four
250g reindeer or game sausages 1-3 dl lager beer 100g bacon onion 4 carrots 8 potatoes 2 slices of rye bread 2 slices of breadcrumbs 2 slices of breadcrumbs 2 slices of breadcrumbs 2 slices of breadcrumbs 1 tbsp.1 clove of garlic butter salt and pepper 1 pinch of sour cream fresh thyme and parsley Thaw the reindeer meat well in advance. Peel and boil the carrots and potatoes until tender. Place the carrots on a chopping board and chop finely. Chop a handful of thyme and parsley. Mix them with the sour cream. Peel the garlic, chop and mince to give the slices of bread a nice flavour. Cut the bread into cubes and fry in a pan with 1 tbsp butter until crispy. Set aside. Chop the bacon and place in the pan to chirp. Peel and chop the onion and add to the pan. When the bacon is a little crispy, cut a slice of butter into the pan, add the pork and fry until browned. Pour lager beer into the pan and cook the bacon until cooked through. The reindeer meat requires about 3 dl and about 30 minutes of cooking time. Game meat made with sausage meat comes out faster and with less liquid. When the meat is cooked, drain off the excess liquid from the pan. Add the chopped potatoes, carrots and 1 tbsp butter. Stir-fry and fry over a high heat for a few minutes. Season with salt and pepper. Pile the woodman’s pie plate on plates for servings; add cubes of bread and herb jam. reindeer game Scandinavia
