Liverten, in the town of Sandvika, is a cafe with its own food truck found on the edge of Laksjøen, an enormous body of water close to the Norway-Sweden border, a region of striking rurality and provenance. Here, local food is championed, and service is typically Scandinavian. With views of mountains and the lake, guests enjoy cured meats, local cheeses, salads and breads, with a menu that blends tradition with modernity. This ethos is no better captured than by the reindeer kebab – an old-time meat served in a fun, accessible way.
SERVES FOUR
Ingredients:
Four stone-baked thin breads (Available online from the Liverten shop)
40g mushrooms
40g onions
500g reindeer meat, sliced thinly
Game spice (Viltkrydder in Norwegian; order online here)
Salt and coarse pepper
100g sour cream
20g lingonberry jam
120g raw food salad
80g pickled red onion, cut in small parts
Green salad for topping
Method:
In a frying pan, heat the reindeer meat with some butter. Add the onions, mushrooms and spice.
Make lingonberry dressing by mixing the sour cream with the lingonberry jam.
Put together the kebab by layering meat, salad, and lingonberry mix. Top the kebab with more lingonberry mix and pickled red onions. Add green salad on the top.
Additional information about reindeer meat:
Reindeer shavings from Li-wild are a pure and natural luxury from the national parks Lierne, Blåfjella-Skjækerfjella, and Børgefjell. The meat has little fat and is rich in vitamins and minerals.
