just wanted to share tonight's dinner with you guys..

Quote:

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Originally Posted by 32t

None of the methods I saw had bacon grease. Looks like enough fat on them already! I am planning to steam them. The butcher said to soak them in cold water for a couple of hours before steaming.

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Here's a recipe translated into English.

Roast ribs of mutton (pinnekjøtt)

Source: Bunnpris The recipe had 11784 readers! 11784 readers --- Share the recipe on: Share the recipe with your friends on facebook Share the recipe with your friends on nettby Share the recipe on digg Share the recipe on twitter
INGREDIENT:

2 2 ½ kg dried mutton ribs
birch twigs
1 large rutabagam peeled and sliced
Roast ribs of mutton (pinnekjøtt)
DIRECTION:

Cut the meat between the ribs into servering pieces. Soak in cold water overnight.
Peel the bark off the birch twigs and arrange in the bottom of a pot, or use a rack. Arrange the meat on the twigs. Add water to just under the meat. Cover and steam about 2 hours.
After 1 hour, add the rutabaga and cook until tender.
Preheat over to 250 degrees C (500 degrees F). Grill the meat in a hot over until crispy. Mash the rutabaga.
Serve with boiled potatoes, boiled rutabagas or rutabaga purée, and pan juices. Or bacon grease.



Edit:
The fat on Lamb is really not edible, it adds flavor, but don't eat that.
It is not good!

Quote:

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Originally Posted by Birnando

Santa might not like this one:)
We have my mother in law staying with us for a few days this Christmas.
She lives way up north in Norway, so in her honor we are having a traditional dish from around her parts of the country.
It's called Finnebiff or reinskav in Norwegian.
Basically it is small bits of reindeer and wild mushrooms cooked in double cream and sour cream. Some diced onions, Juniper- berries and goat cheese adds a bit of wild flavour
And of course, no dish like this can go without adding a pound of crisped bacon!!

We serve it with mashed potatoes and lingonberry jam.

If I'm not around tomorrow, know I died happily from that cardiac arrest ;)

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Looks good and wifey wants to try to make some soon. Thanks.

The name Finnebiff is sort of interesting as i've never seen a recipe exactly like that. Of course people have different traditions on different parts of the country.

Reminds me of the sauted reindeer (that is what they eat in the north) or sauted deer/moose (south) we have.
Just fried pieces of meat with lots of salt and sour /fresh lingonberries and mashed potatoes.

Would you guys quit talking about Reindeer already.....Gawd I want me some so bad now I can smell it in my mind. I might have to get a Reindeer dog from Biker Jims this weekend(local hot dog vendor).:aargh:

And.....I am now gonna try and find a Reindeer meat vendor and make some Finnebiff.......so hungry now.

Quote:

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Originally Posted by Nightblade

Would you guys quit talking about Reindeer already.....Gawd I want me some so bad now I can smell it in my mind. I might have to get a Reindeer dog from Biker Jims this weekend(local hot dog vendor).:aargh:

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Reindeer is very much the same as deer, red deer or moose. We have them more than enough.
Here where i live deers come to your garden at night every now and then. Have to be careful when driving, specially with moose. Those are damn big.

Quote:

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Originally Posted by Sailor

Reindeer is very much the same as deer, red deer or moose. We have them more than enough.
Here where i live deers come to your garden at night every now and then. Have to be careful when driving, specially with moose. Those are damn big.

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Ha ha....why do you torture me so Sailor..........I've had Moose. Good eating !

[QUOTE=Birnando;1436069]Here's a recipe translated into English.

Roast ribs of mutton (pinnekjøtt)/QUOTE]

Excellent and very much what I am going to try! I don't have any Birch trees handy but in the neighbors yard and they might get mad!:)

I went to buy a Rutabaga this evening and saw a piece of flat cut brisket..... For the present I am using the pinnekjott soaking in water as a weight on some Corned Beef. :)

Quote:

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Originally Posted by Birnando

Here's a recipe translated into English.

Roast ribs of mutton (pinnekjøtt)

Source: Bunnpris The recipe had 11784 readers! 11784 readers --- Share the recipe on: Share the recipe with your friends on facebook Share the recipe with your friends on nettby Share the recipe on digg Share the recipe on twitter
INGREDIENT:

2 2 ½ kg dried mutton ribs
birch twigs
1 large rutabagam peeled and sliced
Roast ribs of mutton (pinnekjøtt)
DIRECTION:

Cut the meat between the ribs into servering pieces. Soak in cold water overnight.
Peel the bark off the birch twigs and arrange in the bottom of a pot, or use a rack. Arrange the meat on the twigs. Add water to just under the meat. Cover and steam about 2 hours.
After 1 hour, add the rutabaga and cook until tender.
Preheat over to 250 degrees C (500 degrees F). Grill the meat in a hot over until crispy. Mash the rutabaga.
Serve with boiled potatoes, boiled rutabagas or rutabaga purée, and pan juices. Or bacon grease.



Edit:
The fat on Lamb is really not edible, it adds flavor, but don't eat that.
It is not good!

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Damn..............that's beautiful man. If I can ever afford Lamb or Mutton again I'm trying this out one day seriously.

I forgot to take a picture of the goose before carving:
Attachment 188907
Last minute addition, freshly baked madeleines:
Attachment 188908
Gratin, stuffing, gravy (loads of gravy) and the pugs' christmas present in the bowl on the left:
Attachment 188909

I accidentally improved my frangipane by cooking it at a lower temperature (150C for 35 minutes instead of 180C for 35 minutes). There is not a crumb left of that one.

Quote:

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Originally Posted by 32t

The butcher said to soak them in cold water for a couple of hours before steaming.

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The butcher is wrong. It is rather heavily salted. The general rule is 30-3, that is, soak for 30 hours, steam for 3.
Oh, I don't think bacon fat was mentioned for the cooking process, but it is a very common (even required, perhaps) ingredient - you pour some over the dish at serving. Oh, with bacon bits in it.

There are many ways to prepare it - I have steamed them (traditional and where they get the name from, literally "stick meat" or perhaps "meat on sticks", as mentioned above by Birnando), boiled them in a nice broth (as recommended by some of our best chefs) and cooked them in a pressure cooker (which would be a modernist approach). I was really happy with the pressure cooker method, and I believe it makes the most tender meat.