Karasjok Reindeer Heart

Name: Karasjok Reindeer Heart
Yield: Serves 4
Cuisine: Norway
Ingredients: pinch of saffron strands; freshly ground black pepper; a handful of chopped fresh parsley; 300 ml (½ pint) decent stock; a large wineglass of crowberry wine (or use madeira or port); a large wineglass of crowberry wine (or use madeira or port); a large wineglass of crowberry wine (or use madeira or port); 100 ml (3½ fl oz) Swedish aquavit (or use brandy or cognac); 100 ml (3½ fl oz) Swedish aquavit (or use brandy or cognac); 100 ml (3½ fl oz) Swedish aquavit (or use brandy or cognac); 225 g (8 oz) button mushrooms, quartered; 1 onion, finely chopped; 25 g (1 oz) butter; 2 reindeer hearts (or 4 lambs’ hearts); 50 g (2 oz) bacon fat; 2 reindeer hearts (or 4 lambs’ hearts)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

In the UK, and no doubt in America too, heart is hardly ever served, which is a pity because it is inexpensive, nutritious, fat free and full of flavour.

Ingredients

2 reindeer hearts (or 4 lambs’ hearts)
50 g (2 oz</

Europe
Norway
Norwegian
Main course
Winter
Gluten-free
Nordic

Method

Quarter the hearts, and remove all the sinew and fat with a pair of scissors. Season with a little salt. Heat a frying-pan and add the bacon fat, sizzling it to render down the fat. Add the butter and then the heart, cooking briskly to seal the meat on both sides.

Chuck the onion and mushrooms into the pan, and cook until the onion begins to brown; add the aquavit (or brandy or cognac)