We ship to all EU - For free over €100

Swedish Wild Ren Rensadel - Kalv
Swedish Wild Reindeer Reindeer Saddle Calf
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Reindeer Saddle - Calf

Regular price €125,50

Unit price per 

tax included

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The saddle is among the best cuts of the reindeer. It contains two full sirloin weighs and two full fillet and is perfect to serve for an unforgettable dinner treat for 2-6 people. 

The reindeer that the meat comes from roamed the mountains and forests around Arvidsjaur in Sweden's Wild North. 

Pair it with a rich wine to maximise the culinary experience.  

    Tender meat with a delicate wild flavour

    • All our meat is hung for 4-7 days to add extra tenderness and taste
    • Wild game meat has a distinct wild taste that comes from a natural life in the animal's natural habitat
    • Out of wild game meat, reindeer is often considered "the finest of them all" thanks to it's tremendous tenderness and delicate taste

    Healthy meat

    • Reindeer feed exclusively on fresh plants and are thus very rich in nutrients
    • Obviously no preservatives, antibiotics or preservatives have EVER been near this meat
    • Reindeer is very lean and low in cholesterol

    Sustainable meat

    • Unlike domesticated cattle, there is no water waste when "producing" wild game meat. There are also no unnatural emissions of methane gas affecting global warming that you would get from e.g. cows 
    • No farm land was needed to produce food for the animals. All animals have roamed free in the wilderness and grazed on what they themselves chose in their natural habitat
    • The animals have never seen an animal transport or a slaughter house
    • There are around 260,000 reindeer roaming the North of Sweden. This number is kept stable by traditional reindeer herding by the Sami people in a similar fashion as they have done for hundreds of years
    • Traditional reindeer herding is often an important source of income for the local Sami communities and an equally important part of preserving their heritage and way of life

      Cook simple to maximise taste

      • Rub the meat with salt and pepper
      • Sear the meat in butter on high temperature in a pan to create a nice crispy surface
      • Cook on a lower temperature until you have reached your desired condition (rare, medium rare, etc)
      • Be careful not to cook it too long. It is best served rare to medium rare

      Pair with a rich wine

      • Reindeer meat is rich and full of flavour. Pair it therefore with a rich wine with strong flavour such as a Cabernet Sauvignon, Amarone, Sangiovese or Malbec

      Shipping is free over €100

      We ship with couriers like DHL and FedEx. For Northern Europe, the shipping time is 12-24 hours from the time your package leaves our facilities. For Southern Europe it's usually 18-48 hours. 

      We ship products on Mondays and Wednesdays, so depending on where you live you will receive your package either on Tuesday or Thursday, and in some rare instances for remote addresses, on Friday. The courier will inform you of your exact delivery date and time. 

      We only ship on Mondays and Wednesdays to avoid that the package for some reason gets stuck in the courier's warehouse over the weekend.

      To cover some of our shipping and packaging costs, we use the following shipping rates:

      • Orders up to €50: €19.90 in shipping
      • Orders €50 - €100: €9.90 in shipping
      • Orders above €100: Free shipping

       

      Rensadel är en av de finaste biten på renen. Den är mör, har en härlig viltsmak och är väldigt nyttigt. Renen och renskötsel är dessutom en viktig del av samernas kulturarv.

      En hel rensadel väger runt 2 kg och är perfekt att servera som en oförglömlig middag för 4-8 personer.

      Drick gärna ett fylligt vin till för att maximera smakupplevelsen. 

      Jämförelsepris: 695 kr/kg

      100% svenskt kött

      • Ursprung: Sverige (Norrbotten)
      • Slakt: Sverige (Norrbotten)
      • Styckning: Sverige (Norrbotten)
      • Förpackning: Sverige (Norrbotten)

          Mört, gott och hälsosamt

          • Allt vårt kött får hänga in 4-7 dagar för att ge det extra mörhet och smak
          • På sommaren äter renen gräs, örter och löv. På vintern är den huvudsakliga födan renlav, och även ibland hänglav uppblandat med ljung och kråkbär. Denna kost gör köttet väldigt rikt på näringsämnen och nyttigt Omega 3
          • Köttet är givetvis 100% fritt från antibiotika, tillväxthormoner och konserveringsmedel

          Passar bra som ugnsstekt eller grillat

          Renytterfilé passar perfekt som huvudrätt för en familjemiddag eller middag med vänner när man vill servera något verkligen speciellt. Man kan tillreda den på ett enkelt sätt i ugn eller på grillen och få ett fantastiskt resultat. För grillen, följ instruktionen nedan men lägg på grillen (heta delen) istället för i pannan

          • Sätt ugnen på 125ºC
          • Trimma köttet, dvs ta bort fett och all hinna. Gnugga in köttet med salt och peppar
          • Sätt in en koktermometer till mitten av köttet
          • Sätt in hela köttet i ugnen. Ta ut den igen när innertemperaturen når 53ºC
          • Stek köttet i smör på hög värme i panna för att få en fin krispig yta (30-60 sek per sida). Innertemperaturen bör ha ökat till 56ºC när du är färdig
          • Servera direkt

            Vi rekommenderar ett fylligt vin

            • Renkött är smakrikt och har en väldigt fyllig viltsmak. Därför passar ett fylligt vin som tex Zinfandel, Sangiovese eller Syrah väldigt bra

            Fritt levande djur och en viktig del av samernas kulturarv

            • Renen lever fritt på fjället på sommaren och vandrar ner mot kusten under höst/vinter. Under bistra vintrar kan viss utfodring ske, men annars försörjer den sig själv på det den behöver i naturen
            • Det finns strax över 250 000 vilt levande renar i Sverige. Renen lever i flock och tas om hand av samerna på liknande sätt som man gjort i hundratals år. För många samebyar i norra Sverige är renskötsel inte bara en inkomstkälla utan ett sätt att bevara ett stolt kulturarv som sträcker sig tusentals år tillbaka i tiden

              Gratis frakt vid köp över 500 kr

              Frakten är gratis för beställningar över 500 kr. För beställningar under 500 kr tar vi ut en fraktavgift på 199 kr för att täcka en del av våra paket- och transportkostnader.

              Leveranstid 1-3 dagar

              Vi skickar våra paket på måndagar och onsdagar och paketen kommer nästan alltid fram dagen efter. Bor du utanför tätort kan frakten ta 2-3 dagar, men vi ser till att ditt kött alltid är väl kylt under den tiden.

              I Stockholm får du paketet levererat redan samma kväll på måndagar och onsdagar om du lägger din beställning innan kl 11.00. 

                Swedish Wild's sustainable shipping

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                Do we charge for shipping?

                Sending perishable goods like meat is a complicated process. It is very important that the meat is transported under certain conditions and delivered at the right temperature. This requires specialised packaging and as short a shipping time as possible. We ship by air with couriers like DHL and FedEx. For Northern Europe, the shipping time is 12-24 hours from the time your package leaves our facilities. For Southern Europe it's usually 18-48 hours. 

                We ship to all of the EU, UK and Switzerland.

                We ship products on Mondays and Wednesdays, so depending on where you live you will receive your package either on Tuesdays or Fridays. The courier will inform you of your exact delivery date and time. 

                We only ship on Mondays and Tuesdays to avoid that the package for some reason gets stuck in the courier's warehouse over the weekend.

                To cover some of our shipping and packaging costs, we use the following shipping rates:

                • Orders up to €50: €19.90 in shipping
                • Orders €50 - €100: €9.90 in shipping
                • Orders above €100: Free shipping

                We only use sustainable packaging

                We attach great importance to sustainable packaging. For that reason we do not use polystyrene foam (EPS), styrofoam or other environmentally polluting packaging materials. The packaging used is fully recyclable, biodegradable and / or reusable.

                Your meat will be neatly packed in a biodegradable bag together with cooling blocks. These frozen cooling blocks ensure that your products stay at the right temperature. The cooling blocks are filled with salt water. You can cut the blocks open after use and dispose of the water through the sink and recycle the package. You can of course also reuse the cooling blocks at home.

                We use sheep wool to insulate our packages and ensure that your meat stays at the right temperature during transportation. Sheep wool is 100% compostable and can be reused for many different purposes. The packaging paper and boxes are made from 100% recycled paper and can be recycled with paper/cardboard.

                  Meat durability

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                  The shelf life of our products is generally based on the specified best before date ("Bäst före" in Swedish). As with all foodstuffs, the best before date is to be understood as meaning that we guarantee the perfect condition of the goods up to this date if stored appropriately. It does not state that the goods are automatically spoiled after this date.

                  In principle, the shelf life of meat depends on the temperatures and fluctuations in temperature the meat is exposed to. The higher the storage temperature and the more temperature fluctuations, the shorter the meat will stay in perfect condition. Frozen meat may have a best before date of up to a year printed on the packaging. That date assumes that the meat is kept at -18° C during that whole time. This is of course impossible for us to guarantee when we ship the meat over longer distances using a courier. The meat will most likely arrive to your home at a temperature a few degrees below freezing.

                  Therefore, after you received your meat, we recommend that you store it in a fridge at maximum 4° C and consume it within five days unless you choose to refreeze it. 

                  In general, if your meat was frozen, we recommend not to re-freeze it. However, basically nothing speaks against refreezing, especially if the food has to be heated up before consumption. The nutrient and vitamin content may suffer slightly, but refreezing is more hygienic than storing it in the refrigerator at temperatures above 0° C

                  Our own tests also show that you can assume that the great taste of the meat will not be affected by refreezing. Wild game meat is of such high quality that the theoretical reduction in quality is practically unnoticed.

                  If you want to cook the meat after its been frozen, it is best to remove it from the freezer 1-2 days in advance and place it in the refrigerator. 

                  In the unlikely event that you have forgotten to take your meat out of the freezer, you can defrost it more quickly in water. Check whether the packaging is still properly vacuumed. If this is the case, you can place the meat, packaging and all, in a container of cold water. This way, a the meat thaws faster. If the packaging is no longer vacuumed, then you can NOT use this method.

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