Cut the meat between the ribs into servering pieces. Soak in cold water overnight.
Peel the bark off the birch twigs and arrange in the bottom of a pot, or use a rack. Arrange the meat on the twigs. Add water to just under the meat. Cover and steam about 2 hours.
After 1 hour, add the rutabaga and cook until tender.
Preheat over to 250 degrees C (500 degrees F). Grill the meat in a hot over until crispy. Mash the rutabaga.
Serve with boiled potatoes, boiled rutabagas or rutabaga purée, and pan juices.
NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no