Entree: Finland – Southern Finland – Poronkäristys (Sautéed thinly sliced reindeer cooked in butter and stock, served with mashed potatoes and lingonberry jam)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 lb (454 g) thinly sliced reindeer meat or lean venison
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef or game stock
- 1/4 cup (60 ml) water
- 1 tsp (1 g) crushed juniper berries, lightly crushed
- 1/2 tsp (3 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1/3 cup (80 g) lingonberry jam, for serving
- 2 lb (900 g) potatoes, peeled and cut for mashing
- 4 tbsp (60 g) unsalted butter for mash
- 1/3 cup (80 ml) milk, warmed, for mash

Instructions

1. Pat the reindeer slices dry and season lightly with salt and pepper. Heat 2 tbsp (28 g) butter in a heavy skillet over medium-high heat until foaming.
2. Working in batches if necessary, quickly sear the reindeer slices just until browned but not overcooked, about 1–2 minutes per side. Remove meat to a plate and keep warm.
3. Reduce heat to medium and add the sliced onion to the same skillet. Sauté until softened and translucent, about 5 minutes.
4. Sprinkle 2 tbsp (16 g) flour over the onions and cook 1–2 minutes to remove raw flour taste. Gradually stir in 1 1/2 cups (360 ml) stock and 1/4 cup (60 ml) water, scraping up browned bits to form a smooth gravy.
5. Add crushed juniper berries and return the browned reindeer to the skillet. Simmer gently 8–12 minutes until meat is tender and gravy has thickened slightly. Adjust seasoning with salt and pepper.
6. For the mashed potatoes, boil potatoes in salted water until tender, about 15–20 minutes. Drain and mash with 4 tbsp (60 g) butter and 1/3 cup (80 ml) warmed milk until smooth; season to taste.
7. Serve the poronkäristys over or beside mashed potatoes with a dollop of lingonberry jam on the side.