Ingredients
Have a different amount at home? Let us recalculate!
Method
-
Preparing the meat
Leave the frozen reindeer meat to thaw, then cut it into thin slices.
5 min -
Browning
Melt the butter in a heavy-based frying pan and brown the meat over a medium heat until lightly golden.
5 min -
Adding water
Pour water over the meat so that it is almost fully covered.
1 min -
Simmering
Cover the pan and simmer over a low heat for about 30 minutes, until the meat is tender.
30 min -
Seasoning
Season with salt and pepper and, if necessary, add a little more water.
2 min -
Serving
Serve hot, with traditional Finnish accompaniments or simply on its own.
1 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 755 kcal | 189 kcal |
| Fat | 39 g | 9,6 g |
| of which saturates | 20 g | 5,1 g |
| Carbohydrates | 0,0 g | 0,0 g |
| Protein | 102 g | 26 g |
| Fibre | 0,0 g | 0,0 g |
An estimate calculated from the raw weight of the ingredients. Not included: water. Calculated with approximate data: reindeer meat. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Diéta-típus:
- Ketogenic Adagonként kb. 0 g szénhidrát, 26 g fehérje és 10 g zsír; az energia kb. 46%-a zsír.
A számok a hozzávalókból becsült adagonkénti értékek, tájékoztatók.
Contains: milk
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
Liked it? Share it!
Elkészítetted? Mutasd meg!
Töltsd fel a fotódat az elkészült ételről: jóváhagyás után a recept főképe mellett, a neveddel jelenik meg.
Found a mistake in the recipe? Tell us about it!
Rating
No ratings yet.
Log in or register to rate the recipe.
Similar recipes
Try these too!
Comments (0)
No comments yet. Be the first!
Log in or register to comment.