Bear Fillet with Beetroot and Angelica

Bear Fillet with Angelica


  • 700 g bear fillet
  • 440 g potatoes, sliced
  • 200 g swede, peeled and diced
  • 400 g beetroot, peeled and diced
  • 1 onion, peeled and diced
  • 3 tbsp butter
  • Angelica seeds
  • 200 ml blueberry juice or red wine
  • Salt and freshly grounded black pepper
  • 4 tbsp cloudberry jam

How to do it

  1. Together with the potatoes and swede, cook the bear fillet (until medium rare) in 2 tbsp butter. Season, to taste, with salt and pepper. Set aside to rest in a warm place.
  2. In a separate pan, sauté the beetroot and onion in 1 tbsp of butter. Add the Angelica seeds and the blueberry juice or red wine. Cook until tender. Season, to taste, with salt and pepper.
  3. Serve the bear fillet, potatoes and swede together with the beetroot and onion sauté and cloudberry jam.


This recipe was made as part of the Jokkmokk episode.