Reindeer fillet (tenderloin)

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The reindeer fillet, or tenderloin as it is also called, is the finest cut of the reindeer. It is incredibly tender, has a lovely venison taste and is very useful. This is a truly exclusive and luxurious game detail and something you can definitely offer even to the finest dinner. If you cook it right, the reindeer fillet will completely melt in your mouth. What you have to pay attention to is that it must not be overcooked, a good internal temperature is 56 degrees when the meat has rested completely.

Tips on how to cook reindeer fillet:

• Bring to room temperature and salt the meat.
• Brown the reindeer fillet on high heat in butter and oil, turning it often
• When the meat has surfaced, turn off the stove and let the fillet finish on the afterheat if necessary
• Aim for 55-56 degrees in internal temperature, important that it does not get overcooked.
• Let the reindeer fillet rest for a little while before cutting it up. Then the internal temperature should be 56 degrees.

The result is an incredibly tender, tasty and luxurious piece of meat.

An exciting and incomparably good variant of fried reindeer fillet can be found on our website in the recipe "Marinated reindeer fillet with whole baked celeriac and blueberry sauce". If you follow this recipe, you have a guaranteed successful dinner. Marinated reindeer fillet with fully baked celeriac and blueberry sauce - Swedish Wild

Reindeer and reindeer herding are an important part of the Sami's cultural heritage. The reindeer fillet from the adult animal is even slightly more flavorful compared to the fillet from the reindeer calf.

The fillets are relatively small compared to e.g. moose and most packages contain 2-3 fillets.

Feel free to drink a full-bodied wine to clean the fillet to maximize the taste experience.