Kodava-style Spiced Venison Tenderloin

Ingredients

In this adaptation of the original Norwegian dish, reindeer tenderloin is used instead of regular venison to align with the target Kodava cuisine. The spices and flavor profiles are also adjusted to incorporate the distinct flavors of Kodava cuisine, which is known for its use of aromatic spices like black pepper, cardamom, and cinnamon. The cooking techniques are modified to ensure the meat is seared to perfection, creating a beautiful crust that enhances the flavors of the dish. We alse have the original recipe for Reinsdyr mørbrad, so you can check it out.

• 500g (1.1 lb) reindeer tenderloin 500g (1.1 lb) reindeer tenderloin
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the black pepper, cardamom powder, cinnamon powder, turmeric powder, ginger paste, garlic paste, and salt.
2. 2.
   Rub the spice mixture all over the reindeer tenderloin, ensuring it is evenly coated. Let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a pan over medium-high heat.
4. 4.
   Sear the marinated reindeer tenderloin on all sides until it develops a golden-brown crust.
5. 5.
   Reduce the heat to low and continue cooking the tenderloin until it reaches your desired level of doneness. For medium-rare, cook for about 8-10 minutes. Adjust the cooking time according to your preference.
6. 6.
   Remove the tenderloin from the pan and let it rest for a few minutes before slicing.
7. 7.
   Slice the tenderloin into thin pieces and serve hot.

Treat your ingredients with care...

• Reindeer tenderloin — Ensure the tenderloin is properly thawed if using frozen meat. Trim any excess fat or silver skin before marinating for better flavor absorption.

Tips & Tricks

• For an extra burst of flavor, toast the whole spices (black pepper, cardamom, and cinnamon) before grinding them into a powder.
• Adjust the amount of spices according to your preference for spiciness.
• Resting the cooked tenderloin before slicing allows the juices to redistribute, resulting in a more tender and flavorful meat.

Serving advice

Serve the Kodava-style Spiced Venison Tenderloin hot with steamed rice or traditional Kodava bread. Garnish with fresh herbs like cilantro or mint for added freshness.

Presentation advice

Arrange the sliced tenderloin on a platter, drizzle with a little pan drippings, and sprinkle with freshly ground black pepper. Serve with a side of steamed rice and a colorful salad to create an appealing and appetizing presentation.