Digging game is incredibly good and easy to make!
Ingredients
- 700 gram Reindeer tenderloin
- 75 gram salt
- 75 gram sugar
- 10 pcs crushed juniper
- 2 tbsp finely chopped fresh thyme
- 6 cl aquavit
- freshly ground pepper
Step 1
Digging meat is an old Norwegian method of preserving meat. Digging an ingredient is perhaps best known for fish. Digging salmon is incredibly popular and good, but if you have not tried digging meat I would have really given it a try. In this recipe I have dug some lovely reindeer fillets with aquavit and some good spices. The result is beautiful reindeer meat that is perfect as an appetizer, snack or on a tapas table. I will show you the basic technique of digging and this specific recipe.
Step 2
Start by cutting off any tendons from the meat. Find the ingredients you need for the recipe. Good hygiene is always important when cooking, but when digging meat, make sure you have clean equipment and clean hands.
Step 3
Mix together salt, sugar and add the finely chopped herbs and crushed juniper berries.
Step 4
Find a clean pan and rub the meat well with the salt and sugar mixture. Put a little extra of the mixture in the pan and place the meat on top. Finish by sprinkling the rest of the mixture over the meat.
Step 5
Aquavit has all the right spices and the taste is perfect for this. Pour a few drops over each piece of meat and place plastic wrap on top.
Step 6
The meat should be left cold in the refrigerator under pressure for 3-4 days depending on the size of the meat. These tenderloins are not that big so 3 days is perfect here. I use another pan on top of the meat and add so the weight is about 1 kg. Put the meat in the fridge. The meat should be turned 1-2 times a day. The way you do this is to take off the pressure and turn the meat so that the side that was lying down is up, put on the plastic and add the baking tin so the meat ends up under pressure.
Step 7
When the meat is done digging, I rinse it under cold tap water so the layer and herbs disappear and put on some paper towels. Dry the meat well.
Step 8
Digging reindeer taste very good with sour cream and cranberries, but I think it's best on flatbread whipped butter and homemade mustard sauce. Here is the link Mustard Sauce - Homemade is always the best! and Whipped butter - Perfect butter for good bread! What I do not use I vacuum and store in the fridge. Minced meat has a durability of up to 2 weeks in the refrigerator. It also works well and freezes this. Freeze and thaw slowly before serving.
Step 9
Then comes the very best part !! Cut the meat into thin slices and enjoy. This is something to look forward to. Even if it takes a few days, there is very little work. Good luck.
