Ark of Taste and Presidia Products
Hävvi i Glen
Reindeer Blood Pancakes
South Sápmi Trail
Good, Clean and Fair
©Slow Food Sápmi/Bianca Brandon-Cox
Cooking time: 2-3 hours
- Easy recipe
Recipe by: Britt-Inger Blind and Sunna-Kajsa Israelsson
Reindeer bones with meat
Base broth made from meat on the bone.
Making a base broth
Place the bones in a big pot and cover them in water.
Boil for 2-3 hours. If the liquid evaporates add more water. If the pot runs dry it will give the broth a burnt taste.
Season with salt at the end of the cooking process.
Seasoning your broth:
If you brown the bones in a frying pan or in the oven you get a stronger tasting clear broth. This is recommended when you need an extra fine base to make a stock.
Season to taste with salt at the end of the cooking process since the reduction process will make the broth saltier.
Root vegetables can be added according to personal taste. Carrots and leeks are the most common but rutabaga, celeriac, parsnip, bay leaves and peppercorns are also suitable.
Reducing and freezing:
To reduce the broth first strain then boil it in a saucepan. It can be reduced by half. If you want stock reduce it further to about one quarter of the original liquid.
Allow the reduction to cool then remove the coagulated fat (the fat can be saved and used in cooking). Put the broth in jars and freeze them. 3 dl jars are suitable for broth and 1 dl jars for stock.
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