Hotel Rangá's Wild Game Menu - Hotel Rangá


Pan-fried scallops with reindeer moss and pickled berries on Hotel Rangá's Wild Game Menu.

Hotel Rangá’s Wild Game Menu

Fall is here, and with it, our decadent Wild Game Menu. Featuring typical autumnal fare and local ingredients, these bold flavors are sure to please. Don't forget to try the wine pairings that have been especially selected to enhance and elevate these offerings.

Hotel Rangá’s Wild Game Menu is available every autumn. This delicious feast features local flavors of all kinds.

Photo by Ingibjörg Friðriksdóttir

Start off the wild game menu with one of our most beloved recipes, Hotel Rangá’s famous wild mushroom soup. Pickled local mushrooms give this rich and creamy bowlful its signature flavor.

Next, move on to delicious cured wild goose with pickled onion and truffle mayo. Goose hunting season in Iceland lasts from early fall until late spring, and the curing process concentrates the meat’s rich flavor. The bright acidity of pickled onion and rich homemade truffle mayonnaise go well with the meat’s complexity.

Photo by Ingibjörg Friðriksdóttir

Then, enjoy a fantastic plate of pan-fried scallops with reindeer moss and pickled berries. Iceland is, of course, surrounded by ocean, and seafood has been a staple of the Icelandic diet for centuries. But did you know that Icelandic moss is not only edible but quite delectable? In times of lack, moss gave Icelandic flatbread more heft to replace missing grain. Our head chef created this delicious plate with a nod to that bit of Icelandic history. The earthy tang of reindeer moss and pickled berries offsets the buttery richness of pan-fried scallops.

Photo by Ingibjörg Friðriksdóttir

Our last savory dish is a pan-fried reindeer fillet with pomme Anna potato, fried beetroot and crowberry glaze. Reindeer hunting season begins in late summer and lasts through early fall.  Though reindeer are not native to Iceland, about 7000 animals now roam wild in the Eastfjords region. Enjoy the meat’s hearty flavor alongside a delicious glaze made of crowberry, a local berry that you can find growing in amongst moss-covered lava fields every autumn.

Photo by Ingibjörg Friðriksdóttir

For dessert, we offer guests a creamy blueberry cheesecake made with wild blueberries. Icelanders love to go berry-picking in the autumn, a time that is known as berjamó. Though crowberries are more plentiful, wild blueberries also grow throughout Iceland. Our chef has paired their subtle sweetness with creamy cheesecake.

Photo by Ingibjörg Friðriksdóttir

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