Entree: Finland – Karelia – Poronkäristys (Karelian sautéed reindeer stew served with mashed potatoes and lingonberry jam)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
35 min
Additional
20 min
Total
1 hr 5 min
Ingredients
- 1 lb (450 g) reindeer meat, thinly sliced or cut into very thin strips
- 3 tbsp (45 g) butter
- 1 medium onion, thinly sliced (approx. 150 g)
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) light beer or water (beer optional)
- 1 cup (240 ml) beef or game stock
- 6 crushed juniper berries (about 2 g), lightly crushed
- Salt and freshly ground black pepper to taste
For serving
- 2 lb (900 g) potatoes, peeled and cut for mashing
- 3 tbsp (45 g) butter for mashed potatoes
- 1/2 cup (120 ml) milk, warmed (more if needed)
- 1/3 cup (100 g) lingonberry jam
- Optional: chopped fresh chives or dill for garnish
Instructions
1. Pat the reindeer slices dry and season lightly with salt and pepper. In a heavy skillet or sauté pan over medium-high heat, melt 2 tablespoons (30 g) butter until foaming.
2. Add half the meat in a single layer and quickly brown, stirring and breaking up slices, about 2–3 minutes; transfer to a plate and repeat with remaining meat, adding a little more butter if needed. Return all browned meat to the pan.
3. Reduce heat to medium, add remaining 1 tbsp (15 g) butter and the sliced onion; sauté until translucent, about 5 minutes. Stir in flour and cook 1 minute to remove raw taste.
4. Deglaze with beer or water, scraping up browned bits, then add stock and crushed juniper berries. Bring to a gentle simmer, cover, and braise softly for 30–45 minutes until meat is tender and flavors meld. Adjust seasoning with salt and pepper.
5. Meanwhile, cook potatoes in salted water until very tender, about 15–20 minutes. Drain and mash with 3 tbsp (45 g) butter and warmed milk until smooth; season to taste.
6. To serve, pile mashed potatoes on plates, spoon poronkäristys over or beside the potatoes, and add a spoonful of lingonberry jam. Garnish with chives or dill if using.
