renytterfile kalv Lingonsylt followed by a long umami

followed by a long umami aftertaste

You can also make a quick and easy sauce by mixing cream in the pan when the perch is ready

and exceptional juiciness

Aim for an internal temperature of 56 degrees

renytterfile kalv Lingonsylt followed by a long umamiThe sirloin is one of the finest parts of the reindeer. The calf is more tender compared to the regular tenderloinand it has a lovely gamey flavour and is very healthy. The reindeer and reindeer husbandry are also an important part of the Smi cultural heritage. Each package contains two whole sirloins. Feel free to drink a full bodied wine with to maximise the taste experience. Best cooked in a simple way to maximise the flavour experience. The