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rentungaReindeer tongue is a delicacy that we can highly recommend. We think it is best if you first boil it together with vegetables, slice it up and finally quickly fry the tongue pieces in butter on high heat. Then it actually reminds us of fried reindeer fillet. The meat is shipped vacuum packed and frozen.

Salt before but pepper after frying

Reindeer mince

pasta bolognese (moose meat sauce) and chili con carne

The wild boar meat gives the sausage a richer

we have taken a steak that is still slightly frozen and then sliced it into thin slices

specialising in food experiences and small-scale food crafts from Roslagen

and climate-smart choice for both everyday meals and special occasions

using berries picked from the surrounding forests

- Thinly sliced with oven-roasted root vegetables and horseradish cream (of Philadelphia cheese and horseradish)

Aim for 55-56 degrees in internal temperature

The sirloin is one of the finest parts of the reindeer

A whole sirloin can weigh up to 4 kg and is an impressive sight on any dinner table