Hotel Rangá’s Wild Game Menu

What is wild game cuisine?

Wild game cuisine refers to meals that are prepared with meat from wild animals. Because this meat comes from animals that live and eat in their natural habitat, its flavors are more complex. Many people say that wild game has a rich earthy taste that truly sets it apart.

In Iceland, access to wild game is akin to a seasonal treasure hunt. Hunting regulations are strict and stipulate exactly when and where hunters can search for wild game. Hunters must respect the rules and environment while searching for these elusive animals.

In Iceland, people have been hunting and foraging for food for centuries. Often, hunting knowledge is passed down through generations. As a result, a meal prepared with wild game incorporates such history and tradition into the final dish.

What kind of wild game is available in Iceland?

The most common types of wild game in Iceland are geese, ducks, reindeer, seabirds and ptarmigan. Geese, ducks, seabirds and ptarmigan are native to south Iceland and can be hunted in areas near Hotel Rangá. Reindeer, however, are only located in east Iceland. These mighty creatures were introduced to the country in the 18th century but have never been domesticated.

When is wild game season in Iceland?

Typically, the Icelandic hunting season begins in late August or early September. However, there are strict rules about when hunters can hunt different types of game. For example, while goose season takes place in September, ptarmigan season doesn’t start until late October. If you are interested in booking a hunting tour during your time at Hotel Rangá, please contact the Hotel Rangá reception for more information.

What is Hotel Rangá’s Wild Game Menu?

Every September, Hotel Rangá’s chefs create a new Wild Game Menu to celebrate the hunting season. Past years menus have featured goose, duck, reindeer and even puffin. Both guests and locals love this seasonal menu that features the best Icelandic wild game.

Hotel Rangá’s chefs also celebrate the autumn season by incorporating wild berries in the Wild Game Menu. The most common berry in Iceland is the crowberry (krækiber in Icelandic). This barely sweet berry grows on mossy heaths, lava fields, mountains and even coastal areas. Crowberries can be used to make sauces, jams and even alcoholic liqueurs.

The first course: Goose Liver Pâté

Start off the wild game menu with a delicious goose liver pâté with plum and pistachio crumble. This pairing of savory goose with sweet plum is delightful. The rich, nutty flavor from the pistachio brings out even more depth in the overall dish.

The Second Course: Smoked Duck Breast

Next, move on to smoked duck breast with orange carrot purée and pickled onion. The smoking process adds complexity and flavor to the earthy and rich duck meat. To balance the savory flavors, a barely sweet orange carrot purée comes into the mix. Finally, pickled onion adds a necessary acidity that binds all the flavors together.

The Third Course: Reindeer

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 moss-covered lava fields every autumn.

Dessert: Icelandic Pancakes

For dessert, we offer guests a delicious Icelandic pancake paired with vanilla mascarpone, rhubarb and vanilla ice cream. Our North American friends might be thinking that fluffy pancakes are more of a breakfast food. However, Icelandic pancakes (pönnukökur in Icelandic) are a sweet treat of a different sort.

Icelandic pancakes are thin and crepe-like with delicate, lacy holes. They are commonly served as a dessert or sweet afternoon snack paired with a hot cup of strong black coffee. Traditionally, pönnukökur are filled with sugar, whipped cream, berries or jam. They are then rolled up and eaten by hand.