Festive Morel Mushroom Reindeer

Perfect for the holiday season or on any special occasion is a tender cut of reindeer meat with mashed parsnip and potatoes, morel sauce, fine green beans and crispy bacon.


Reindeer is a great natural alternative to farmed beef or pork and has a more tender and intensive taste than venison. That it is one of the most healthy and environmentally friendly meat products on earth just brings more joy the holiday season and christmas table.




5-600g reindeer fillet or topside
350g potatoes
250g parsnip
8 slices bacon
green beans
morels or any seasonal mushrooms of your choice
2dl milk
150g butter
2 cloves of garlic
1 sprig of thyme
oil, salt, pepper

If you use nordic forest morels you need to put them in water over night and then boil them twice in clean water before you start cooking. They are naturally poisoning. To prepare traditional morels, clean them with cold water and dry quickly before they soak up the water. Then, slice them up and cook them — keep in mind even normal morels shouldn’t be eaten raw as they can cause stomach cramps. We love to preserve the natural meaty taste of the morel and only fry them with fine shops of onion and butter.

How to cook game meat and reindeer? See our special article with tips and special advise from our local chefs.

Stir-fry the green beans and cook the parsnip and potatoes in pieces until real soft, approx 30-40 min. Mash parsnip and potatoes with milk and butter and add salt and pepper to taste.

Bacon ads a natural fat to the lean and fatless reindeer meat, which brings out the best of the fine game taste. Fry or grill the bacon until crisp and golden.

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