Reindeer tenderloin - Veal

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The outer fillet is one of the finest parts of the reindeer. The calf is more tender compared to the regular tenderloinand it has a lovely gamey flavour and is very healthy. The reindeer and reindeer husbandry are also an important part of the Sámi cultural heritage.

Each package contains two whole external fileteas.

Please drink a full-bodied wine with to maximise the taste experience.

Best cooked in a simple way to maximise the flavour experience

The veal tenderloin is quite similar to the fillet, so we recommend cooking it directly in a pan on high heat rather than in the oven. one we believe that venisonone is best served "rare" or "medium rare"

• Trim the meat of the fat and skin. Then rub it with salt and pepper
• Stir the meat in butter over high heat to get a nice crispy surface all around the meat (about 1 min per side). Reduce the heat slightly when you have a nice surface
• Serve immediately