Reindeer

Renne

What it is

It is the only deer in which both sexes carry antlers, and the only large ruminant that can digest lichen — a winter of it is what puts the faint resin sweetness into the meat. Sámi herders take most animals in the autumn slaughter, which is why the season is short and most of the year's meat is sold frozen or cold-smoked.

In the kitchen

There is no intramuscular fat to buffer it: sear the loin, pull it at 52 °C, and rest. Past rare it turns grey and cottony in about ninety seconds, and no amount of resting brings it back.

Goes with

Juniper berry Lingonberry Chanterelle Cream Potato Black pepper Blackcurrant Thyme

Also used with

Mountain sorrel Cloudberry Reindeer lichen

In season alongside

Bloody milk cap Fresh ginseng Partridge Abalone Ark shell Arbutus berry

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