Page Sec1:5 - Labyrint 2013 - English Edition

healthy as fish
the maximum limit set by the EU. After
we had discovered this, we went ahead
and looked at SAMINOR, the Health
Interview Survey in areas with Sami
and Norwegian settlements, but it turns
out that liver consumption even among
those who eat a lot of reindeer is so low
that there is no health hazard,” Hassan
says.
The cadmium levels in reindeer liver are
only dangerous if you eat more than 2.7
kg of this type of liver per month, and it
is extremely unusual for anyone to eat
reindeer liver in these amounts.
Good news for food website
Magnus Tvedt-Øresland works at
Matprat, a food information web site
operated by the Norwegian Egg and
Meat Information Bureau. He is thrilled
to be able to recommend reindeer meat
without reservations.
“It's great that such an exotic meat
is so healthy, “ he says. The average
­Norwegian eats 300 grams of reindeer
meat per year, which means that little or
no reindeer meat is exported because it
is mainly consumed in the country.
“Reindeer is a wonderful commodity
that is very flavourful. It’s a taste that
is also associated with the holidays,” he
says.
He explains that the Egg and Meat
Information Bureau has not previously
focused on the nutrients in reindeer
meat. But he noted that the bureau has
set a goal of reaching quality-conscious
women and men aged 30-55 years with
information about reindeer meat, which
“gives consumers a tasty experience of
enjoying the best that Norwegian nature
has to offer.”
“People often eat reindeer meat with
cream sauces or other dairy prod-
ucts that are high in fat, but there are
certainly healthier ways of cooking the
meat. Reindeer is a product with great
potential, and there is a clear demand,”
he says.
University of Tromsø – Labyrint E/13 ••• 5
Reindeer meat has a fat content
comparable to chicken.
Ammar Eltayeb Ali Hassan
“
Text: Elisabeth Øvreberg
Reindeer game
casserole
Time: over 60 minutes
Make a lovely and unfussy game
casserole with reindeer meat. Let the
casserole simmer for about an hour,
to develop a whole lot of flavour. If
you don’t have rump steak, you can
also use boneless stewing meat or a
reindeer roast.
Ingredients (4 people)
750 g reindeer rump steak or roast
1 teaspoon salt
½ teaspoon pepper
2 table spoons flour
2 table spoons butter
150 g bacon cut in small pieces
1 onion
2 finely chopped cloves of garlic
200 g mushrooms
2 chopped carrots
1 chopped parsley root
2 chopped celery sticks
4 dl game or beef stock
½ bottle of red wine
4 crushed juniper berries
1 bay leaf
1 teaspoon pink pepper
How to do it:
Cut the meat in squares of about
3x3 cm. Fry the bacon and onion in
a frying pan with some butter. Put it
in the casserole. Fry the mushrooms,
celery, carrots, and parsley root and
put it in the casserole. Turn the meat in
some flour, and brown all sides of the
meat a few times. Season with salt and
pepper.
Put everything in the casserole, and
pour the stock and the wine over, to-
gether with the rest of the seasoning.
Put to the boil and let it simmer on a
low heat for an hour or until the meat
is tender. Garnish with chopped herbs.
Serve with mashed potatoes with
herbs.
Recipe and photo: matprat.no