Reindeer liver in beer sauce

Wild-roasted reindeer calf liver combined with a bitter beer sauce is a great treat for game lovers. Lapland food at its best.

Ingredients for four

500g reindeer calf liver, unpeeled 3 dl ESB or other bitter beer 3 tbsp soy 1 handful of green pepper 1 tbsp honey fresh thyme butter cranberries or lingonberries

Slice the reindeer calf liver into thin strips. Take a heavy-bottomed, high-rimmed pan, lard it with a brisket and butter a small knob of butter.

Fry the reindeer liver quickly on both sides. Pour the soy, beer, honey and green peppers into the pan. Bring to the boil until the liquids have reduced by a third. Skim off the foam with a spoon.

Sprinkle the reindeer liver with fresh thyme and a generous dollop of butter.

Serve the reindeer liver in a beer sauce with mashed potatoes and cranberries. Garnish with thyme sprigs.