Spring food is usually a celebration of all the fresh, new, green ingredients, that winter has been keeping from us. Some of the first greens ready for foraging is the herbs, primarily ramson also called wild garlic. The more bulky vegetables are taking their time, so start with spicing up the food with all the new flavours of the spring from the young herbs.

One more thing that certainly is in season right now is meat – but not all types of meat. Have you ever considered the seasonality in meat ?

With the modern production systems seasonality of meat is totally lost, only the few specialities such as game and goat meat is still available certain times of the year. High quality takes time developing, both in the meat- and the vegetable production.

My favorite producer of lamb and goat meat has her animals on grass all summer long, which contributes to a low growth rate. As a result of that, she’s sometimes out of meat at certain times of the year, wainting for the next herd to be ready for slaugther. So with that being said, why not celebrate the meat of the season. We already do that in the fall, serving game meat in different variations…
Go to your local butcher and ask for the meat in season, it might be goat, might be mutton – if you’re in doubt go for an organic chicken with a slaughter age at ~80days, they’re quite easy to get.
When the flavours have been boosted through the long production it’s such a shame to drown the taste by introducing strong flavour, especially when we desire lightness and freshness in the spring dishes.

Try this buttermilk marinade instead of the ordinary redwine or spicy curry paste. The mild buttermilk together with the herbs, honey and salt enhances the natural flavour of the meat. At the same time the marinade improves the juiciness, leaving you with a lovely and even better experience .
Use whatever spring herbs you can get hold of, try lemon balm or wild thyme for rabbit or chicken and the “stronger” herbs, ramson and sage for the red meat types – its perfect with lamb, beef or goat meat. As with all delicious slow food it needs time, so dont cut down on the 48 hours – if you have the time, even prolong it. When finished marinating, cook your meat in the same way you normally would.

Try it! – Maybe as a part of the Easter meal!

Nordic Cuisine for the home cook – Buttermilk marinade

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5 from 1 review

Author: Mia Irene Kristensen
Total Time: 48 hours 10 minutes
Yield: 4 servings 1x

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Description

This buttermilk marinade infuses meat with a fresh aroma and enhances its natural flavors, resulting in a juicy and flavorful dish perfect for spring.

Ingredients

Units Scale

500ml buttermilk
2 tsp salt
1 tsp honey
3 tbsp chopped spring herbs (e.g., lemon thyme, thyme, or fresh ramson)
1 tsp wholegrain mustard
1/2-1 kg lean meat (e.g., chicken breast, leg of rabbit, leg of lamb, beef, or goat)

Instructions

Pour the buttermilk into a sealable container large enough to hold both the meat and marinade.
Stir in the salt, honey, chopped spring herbs, and wholegrain mustard until well combined.
Submerge the meat in the marinade, ensuring it is fully covered.
Seal the container and refrigerate for 48 hours, turning the meat occasionally to ensure even marination.
After marinating, cook the meat as you normally would, using your preferred method.

Notes

Use spring herbs like lemon balm or wild thyme for rabbit or chicken, and stronger herbs like ramson and sage for red meats like lamb, beef, or goat. Allow the meat to marinate for a full 48 hours for best results. This marinade is perfect for enhancing the flavors of seasonal meats.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Main Course
Cuisine: Scandinavian