Slice the mushrooms. Chop the onion and garlic. Put a pot or large skillet over medium-hot stove plate. Add in half of smöre and brown sores a few minutes, disperse it with a wooden fork. Pick it up. Rinse out the pan. Fry onions and mushrooms in remaining butter. Add sores, whey cheese, thyme, salt and pepper. Pour in water and stock cube, cover and reduce heat. Let it simmer 20-30 minutes. Lubricate 1-2 heat proof dishes. Layer the reindeer mix, cheese sauce and lasagne sheets on several occasions. Start with renskaven, then the cheese sauce and pasta. The top layer should be cheese sauce on top of a layer of lasagna noodles. Bake at the bottom of the furnace 30-40 minutes. Make sure the lasagne does not burn and that the pasta is soft when you remove the lasagna from the oven.
Preheat the oven to 125 degrees. Trim and tie the roast. Salt and pepper roast well. Banka juniper in a mortar. Pat the spices into the meat. Fry the meat around in a pan so that it gets some color. Put the meat on a rack with sheet underneath. Pour at least 3 cups water to the pan to obtain the sky. Pour the jelly on the plate and add the onion, carrot, celery, bay leaves and thyme, rocking the roast occasionally with the liquid. Cook in the oven bottom in 2,5-3,5 hour. Roast to internal temperature of 65 degrees. Remove roast and let it rest for 10-15 minutes. Boil the potatoes. Cook the sprouts for 4-7 minutes and fry them in butter. Pour port wine into a saucepan and cook down until almost all liquid has disappeared. Add water, stock, whey cheese and jelly. Bring to a boil. Fry the mushrooms in a little butter and pour sauce over. Mix the arrowroot with a little water and whisk into the sauce. Add the berries. Simmer for 3 minutes. Season with a little gravy, salt, pepper and possibly sugar. Cut the meat into centimeter-thick slices and serve