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This Dish Blends Traditional Norwegian Flavors Like Brown Cheese And Lingonberry Jam With Pan-Fried Caribou Steaks.
This dish is relatively simple — some sliced baby red potatoes fried in butter with some cipollini onions and whole garlic bulbs cut in half. And some seasoned and pan-fried caribou steaks, fried to medium rare, sliced, then topped with a lovely cheese sauce, and a really great kick from some lingonberry preserves. The cheese sauce is made with Brunost cheese from Norway that has a creamy caramel taste and is a “brown” goat cheese that’s very distinct to the area. Lingonberries are low-growing northern cranberries that are often paired with wild game. Lingonberry preserves can be bought online or made at home from freeze-dried berries that can also be purchased online.
Ingredients
- 1 pound baby red potatoes, sliced thin
- 9 to 10 cipollini onions, sliced in half and peeled of the flaky skins
- 2 garlic heads cut in half across the cloves
- Butter for frying
- Salt and pepper to taste
- 4 nicely cut caribou steaks
- Brown cheese sauce
- Lingonberry preserves
- 2 tbsp. butter, melted
- 2 tbsp. flour
- 1 cup heavy cream
- ½ package of grated Brunost brown cheese (Ski Queen)
The Cheese Sauce
Melt the butter in a small saucepan and add the flour stirring until well mixed. Add the cream and Brunost cheese and stir on medium low until thick and slightly bubbly. Salt and pepper to taste, if you feel the need.
Lingonberry Preserves
- 2 full cups of dehydrated lingonberries or one cup fresh (these can be found online from Amazon)
- Enough water to cover in pan
- 1 cup sugar
- Pinch of salt
- Squeeze of orange juice
Put your lingonberries into a small pan and just cover with water. Bring to a rolling bowl and add the sugar. Let the berries and sugar simmer over medium low until the mixture begins to thicken, then add the salt (just a pinch) and orange juice. When the jam has thickened, pour into jars and store in the fridge for up to a month or more. This is great on ice cream, toast, or any wild game. Traditionally eaten with Swedish meatballs too.
Put It All Together
Fry up your potatoes, cipollini, and garlic in butter in a pan and when nicely browned, remove to a large serving plate. Season your caribou steaks with salt and pepper or any other nice seasoning you use for wild game and fry in more butter in the same pan until medium rare. Remove and slice into strips and pour a little brown cheese sauce on top and dollop some lingonberry preserves on top of that. Enjoy! You’ll be very happy with the combination of these Northern delights!
Editor’s Note: This article originally appeared in Carnivore Magazine Issue 7.
More Delicious Wild Game Recipes
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- Elk Jerky
- Easter Bear by Hank Shaw
- Mediterranean Spiced Ground Venison Kofta
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