Fennel sausage
Reindeer steak
- 750 GRAM LEAN PORK, cubed
- 500 GRAM LARD, cubed
- 1/2 TSP FENNEL SEED, crushed
- 1 CLOVE GARLIC, chopped
- 1/2 GLASS RED WINE
- 1 TSP SALT
- 1/2 TSP PAPRIKA POWDER
- 1/2 RED PEPPER, chopped
- 400 GRAM REINDEER STEAK, in strips
- 200 GRAM MUSHROOMS, sliced
- 1/2 CUP CRÈME FRAÎCHE
- HANDFUL JUNIPER BERRIES
- 50 GRAM GOAT CHEESE, cubed
- 50 GRAM BUTTER
Put all ingredients in a grinder or food processor and grind. Stuff sausage casings with the mixture (buy these at the butcher shop). Poach the sausage half an hour, subsequently take it out of the casing (if it is artificial) and fry it 15 minutes, turn regularly.
Stir fry the meat in the butter for 3 minutes; add the mushrooms and stir fry three minutes more. Add the crème fraîche and bring to the boil. Finally add the cheese and the juniper berries and pepper and salt to taste and heat for one minute.
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