http://www.dailymail.co.uk/new...istmas-delicacy.html

Something new in the UK ? Norwegians have been eating it for many years [me too ] !! Let the antis eat marmite !

Strange to do a pate of it, is it a joke?
(Farmed) reindeer is freeliving the only difference against a wild one is that they are collected together a couple of times a year.

The "ren" of the picture is of a different kind (forrest reindeer) not a Swedish one.

Harvey Nick's is fairly upmarket and Pate is marketed as a quite highly value added product.
So it makes an unusual present.
I make quite a decent pate with most venison livers and a bit of butter and cream. (Don't call me Trevor, Penny) I'm sure Reindeer Liver Pate would be well up to the mark.I ate Reindeer Heart and Tongue too in Iceland and they were delicious.
So, apart from its novelty value, I can see it attracting a following.

never thought of reindeer paté it but I like paté and mousse.

mousse de canards is not that expensive and with a slice of toast and marmelade it is a killer!

Reindeer is mostly sold as smoked or dryed meat here in Sweden.
Yes heart and tongue(most game/deer animals) is a underrated part of the animal smoked they are really delicious.

http://www.nordicdeli.com/highlighted_items/Joika.htm

Here's one brand available in the USA -reindeer meatballs.
Haven't had these for some time as I hunt my own deer now !

Caribou is one of the best meat i like to have so reindeer we ate in Norway was for us on the top to try .... and it was a great choice.

and that s true that heart, liver and tongue are not always taken from the field ...

The best there is, tongue, liver, heart and all.

quote:

Originally posted by Trapper Dave:
Harvey Nick's is fairly upmarket

Harvey Nichols is own by a chinaman so we eat everything with four legs except a table