New products & brands to help you bring the flavors of greenland to life.
New products & brands to help you bring the flavors of greenland to life.
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FROM THE LAND
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FROM THE SEA
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  • Reindeer

    Reindeers have lived in the arctic region for thousands and thousands of years and have for just as long – since the ice age at least - made up a large part of the food source for people in the area.

    Reindeers are the only cervid specie in Greenland. However it is the most widespread land mammal on most of the west coast, and you should therefore have great opportunity to see a reindeer on a hike in the Greenlandic mountains – especially in the area of Paamiut and Uummannaq.

    Greenland's remote location has hampered the migration of wild land mammals why there are only eight species: polar bears, arctic fox, arctic hare, musk ox, lemming, ermine and reindeer. These however thrive in the harsh conditions.

    Hunting Reindeer
    Just say the word reindeer – and many Greenlanders take a deep breath, get a distant look in their eyes and think back to countless hours and days spent in the mountains in search of meat for the winter. To outsiders, it may be difficult to understand what is so wonderful about walking for hours into the country to shoot a few animals, that then have to be carried all the way back to the boat. Nonetheless it is something that very few adult Mid-West Greenlanders have not tried at least once in their lives.

    Shy but Fast
    Reindeers are shy animals that respond quickly to sudden noises and movements – not to mention the smell of strangers.

    You should therefore, as far as possible, always approach a reindeer by walking against the wind, in that way the animal won’t get the wind of you as quickly. But even so, once the animal gets wind of you it can gallop away with up to 70 km/h! If they are in a large herd, however, it is more likely that they will just continue chewing their food, as they feel more secure when they are many together

    Reindeers at the Board
    During the late summer and fall you will, in the harbour areas, see people sailing in with their spoils, many of which are sold on the local meat and fish market called ”the board”. Outside private homes you will, furthermore, see reindeer meat maturing and drying.

    From head to tail
    Reindeer meat is very tender and lean. It can be prepared fresh, but also dried, salted, hot- and cold-smoked. In addition, almost all internal organs of reindeer can be eaten and dishes with reindeer meat are a real Greenlandic delicacy served at many hotels and restaurants.

    Moreover you can in many parts of Greenland buy crafts such as Tupilaks, made from reindeer antlers.

  • Barbecued Reindeer

    4 x 200g loin of venison steaks
    4 large field mushroom
    4 bunches of vine tomato
    1k new potatoes
    10 whole garlic cloves
    150g olive oil
    3 sprigs of thyme

    Method
    Put some olive oil in a hot pan and add the potatoes stirring occasionally. After 5-10 minutes add the garlic, stirring occasionally. After a further 10 minutes add the olive and thyme and stir until cooked.

    Oil and season the venison steaks and place on the BBQ and cook to your liking.
    Oil and season the mushrooms and bbq.
    Oil and season the tomato vines and bbq.
    Serve together with the potatoes.