This will make any camping fan's mouth water: Reindeer tenderloin smoked over the fire wrapped in a raspberry and pepper crust takes your camping meal to a new level! Alternatively, of course, you can use any other lean game meat. Our camping recipe is presented by outdoor chef Kieran Creevy.
This content on ISPO.com was translated automatically and may contain mistakes. Click here for the original version.
From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.
Perfectly smoked: pink outside, juicy inside
Image credit: Lisa Paarvio / Lisa Paarvio
Ingredients for 2 people
- 150 g fresh reindeer loin (or replace with another lean game meat)
For the crust
- 1 heaped teaspoon each of freeze-dried raspberry powder (available in many online stores)
- sea salt flakes
- ground black pepper
Equipment
Space and permission for a safe outdoor fire.
Suitable wood for hot smoking (e.g. apple, cherry, birch, maple, beech, oak, hickory).
By the way
If you want to know more about how to make, use and cook with a fire in the great outdoors, get advice from experts.
Finally comes the crust on the meat
Image credit: Lisa Paarvio / Lisa Paarvio
Preparation
- Mix raspberry powder, sea salt flakes and pepper in a leak-proof container.
- Smoke the reindeer loin over the fire for 1-2 minutes per side (depending on the heat of the fire and distance from the flames).
- Remove from fire, place in a bowl or other tight container and cover well with crust mixture.
- Cut each piece of meat into two slices.
- Serve with fresh rye bread, pickles and sharp cheese. A grilled sweet potato is also a perfect accompaniment.
Image Credits: All images by Lisa Paarvio. Find more on Instagram at. @lisapaarviophotography.
Fancy more recipes?
