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Reindeere rump with coat - 50% discount!
Reindeer rump with a fat coat is a real delicacy! The rump on the reindeer is surrounded by a coat of very tasty fat. You can prepare it in a relatively simple way into one of the best oven-roasted venison details that we have tasted.
The fat from the coat is not only tasty but also healthy. The reindeer builds up its fat store during the summer and then uses it during the harsh winter months. This means that the animal builds up new fat every year.
Do this for maximum success with the rump:
- Thaw the meat well in advance in the refrigerator and take it out a couple of hours before cooking so that it is at room temperature when you start
- Set the oven to 125ºC
- Trim the meat, i.e. cut off the coat of fat that lies over the meat. Save the reindeer fat (coat)
- Brown the meat in butter in a hot frying pan to get a nice crispy surface (a few minutes on each side)
- Insert a meat thermometer into the center of the meat and place in an oven pan
- Put the pure fat from the coat in the same frying pan that you browned the meat in. If necessary, add more butter depending on how big the coat was.
- Melt the butter over low to medium heat. Add 1 dl of red wine when the fat has melted. Allow to boil for a few minutes
- Salt and pepper the roast. Pour all the melted fat and wine over the roast and place the baking dish in the oven. Optionally add any herbs.
- Scoop often, preferably every 5 minutes, so that the roast takes on the flavor of the good fat and wine.
- Remove the roast when the internal temperature is around 55 degrees. Let rest for 5-10 minutes depending on how big the roast is
- Serve with oven-roasted root vegetables and a good game sauce. Unbelievably good! :)
Origin: Sweden. The reindeer come from one of the 6 Sami villages that own and operate Arvidsjaur Reindeer Slaughter in Arvidsjaur.
The reindeer rump is sent vacuum-packed and frozen.
Contents: Reindeer meat from bull
Nutritional value (per 100g): Energy 530 kJ, 127 kcal, fat 4.5g (of which saturated fat 2.3g ), carbohydrates 0g (of which sugars 0g) , protein 21.6g.
Delivery in 1-3 working days - Free over €150
Delivery time
We ship to all of the EU, Switzerland, Norway and the UK within 1-3 business days. We send your products in our in-house designed well-cooled and insulated packages and we guarantee the cold chain all the way to your home. We ship by air with couriers like UPS, DHL and FedEx.
We will prepare your package almost immediately after you place your order. Your package then leaves our facility on regular Mondays, Tuesdays and Wednesdays. We do not ship on Thursdays or Fridays to avoid that the package gets stuck in the courier's warehouse over the weekend.
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. This applies to orders placed on weekdays before 11 a.m. Some delays may occur, but 97% of our deliveries arrive on time without a problem.
The exact delivery time may therefore vary a bit depending on when you placed your order. If you order on Mon-Wed before 11 a.m, then you will very likely receive your package the day after (1 working day). If you for instead order on a Wednesday afternoon, then you will most likely receive your package on Tuesday or Wednesday the week after, i.e. around 5 working days later.
The courier will inform you of your exact delivery date and time.
If you want your delivery on a specific date, please contact us at info@swedishwild.se.
Shipping cost
To cover some of our shipping and packaging costs, we use the following shipping rates:
- Orders above €130: Free shipping
- Orders €100 - €130: €9.90 in shipping
- Orders up to €100: €19.90 in shipping
Shipping temperature
All meat is shipped frozen (below -18ºC). When it then reaches you, in some cases it may have thawed a little at the edges, but there is no danger to the quality of the meat and it is definitely not a health risk.
We guarantee that your meat will never reach a temperature above 4ºC during shipping. If for some inexplicable reason this has still happened, please contact us, and we will make sure that we solve it for you in the best way.
Game meat is very durable, thanks in large part to its low fat content, so it's always OK to refreeze the meat without it taking any significant damage. However, we always recommend keeping the meat well chilled below 4ºC and consuming it within 7 days of its arrival.
Environmentally friendly packaging solutions
Sustainable shipping is very important to us. Therefore, we do not use styrofoam, EPS or similar environmentally unfriendly packaging materials. Our packaging is fully recyclable, biodegradable and/or reusable.
Your meat will be packed in a bag made of recycled material. This bag then goes into our designed box along with frozen cooling gel. These cooling gels ensure that the meat stays at the right temperature during the journey to you. The cooling gel is of course food approved and you can reuse it many times over. If you decide to throw them away, do so as they are with other combustible waste. Do not pour the contents into the sink as it may expand slightly in contact with water and clog your drain.
As insulation, we use sheep's wool, nature's own best insulation, to ensure that the meat maintains the right temperature during transport. Sheep wool is 100% degradable and you can put it on the compost (but take it out of the thin plastic cover first) or reuse it for different purposes. The box is made of 100% recycled cardboard and can be left in paper recycling.