Around the World in 80 Foods: "Dyrestek"...Norwegian Reindeer with Manchego and Jarlsberg Cheese Sauce

Today my wonderful friend and fellow rancher in arms Björn O'Connel (and partner in crime of Jesse from When the Lion Roars) will be sharing a recipe with us from his native homeland! In the remote wilds of Norway, reindeer are the pick of the crop when it comes to fine red meat dining! Just ask the Norwegians(!)...including the Lapps and Samis...reindeer herders of the north! Unfortunately, reindeer meat can be difficult to come by in many other regions of the world...so for the purposes of cooking at home with no access to this particular protein from the far-flung north, any other wild meat would be suitable; be it venison, elk, or even mountain-fed lamb. For this recipe the great Viking culinary masters of the north typically will use a sweet, thick goat cheese called Gjetöst. Once again, for those good friends with no access to such luxurious cooking items, I highly recommend a blend of sheep cheese from Spain and another Norwegian cheese that is more readily available!

You will need: 

3 1/2 lb. backstrap and/or tenderloin (reindeer, venison, elk or lamb)

3 Tbsp. butter

sea salt and pepper to  taste

2 Tbsp. flour

1 tsp. wild plum or redcurrant jelly

1/8 - 1/4 cup sour cream

heaping 1/2 - 3/4 cup mixed shredded Manchego and Jarlsberg cheese

1 cup broth

extra flour for dusting meat

Remove any fat or sheath from the backstrap/tenderloin and slice into 1 inch scallions. Place enough flour in a plastic bag to thoroughly coat the meat, add a dash of salt and pepper. Place meat in bag, seal and toss until meat is coated. Melt 3 Tbsp. of butter in a cast iron pan over medium heat ( I prefer to cook over a wood fire, but hey!), when hot and bubbly, add meat and cook approximately 7-10 minutes, adjusting the heat as necessary (meat should be bloodless when sliced). In a separate saucepan, melt 1 Tbsp. butter and whisk in 2 Tbsp. flour to make a roux. Whisk in 1 cup broth then add the sour cream, salt and pepper to taste and cheese. Cook/simmer over medium-low heat until the cheese is melted and sauce thick, bubbly and smooth. Add the jelly and make any final salt and/or pepper adjustments. Serve hot with meat, mashed potatoes and Norwegian flatbreads!