Entree: Finland – Finnish Coastal Cuisine – Sautéed Reindeer (Pan-seared thinly sliced reindeer with cream and juniper, served with potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1.5 lb (680 g) reindeer steak or roast, trimmed and thinly sliced
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (rapeseed or vegetable)
- 1 large onion, thinly sliced, approx. 6 oz (170 g)
- 1 tsp (2 g) crushed juniper berries, lightly crushed
- 2 tbsp (15 g) all-purpose flour for dusting
- 3/4 cup (180 ml) beef or game stock
- 3/4 cup (180 ml) heavy cream
- 1 tbsp (20 g) lingonberry jam, plus extra to serve
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley
- 1.5 lb (680 g) waxy potatoes, boiled and drained, to serve

Instructions

1. Pat the reindeer slices dry and lightly dust them with the flour, shaking off any excess.
2. In a large skillet over medium-high heat, heat the butter and oil until shimmering. Add the sliced onion and cook until soft and beginning to brown, about 6–8 minutes. Remove onions and set aside.
3. Increase heat to high, add the reindeer slices in a single layer (work in batches if necessary), and sear quickly until browned but still tender, about 1–2 minutes per side for thin slices.
4. Return all meat and the cooked onions to the pan. Sprinkle the crushed juniper berries, season with salt and pepper, and stir to combine.
5. Deglaze the pan with the beef or game stock, scraping up browned bits, then stir in the heavy cream. Bring to a gentle simmer and cook for 2–3 minutes until the sauce thickens slightly.
6. Stir in the lingonberry jam to give a slight sweet-tart finish, adjust seasoning with salt and pepper, and remove from heat.
7. Serve immediately with boiled potatoes, a spoonful of extra lingonberry jam on the side, and a sprinkle of chopped parsley.