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Poronkäristys
(Sautéed reindeer) |
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Sautéed reindeer (poronkäristys in Finnish,
renskav in Swedish) is perhaps the best known traditional meal
from Lapland, especially in Finland and Sweden. |
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Left: Poronkäristys
(Sautéed reindeer). |
Usually steak or the back of the reindeer is used. It is
sliced thinly (easier if frozen and then only partially thawed), fried in fat
(traditionally in reindeer fat, but butter and oil are more common nowadays),
spiced with black pepper and salt, and finally some water, cream, or beer is
added. Often fried with chantarelles and leeks. Served with mashed potatoes and
cowberry preserve or, more traditionally, with raw cowberries mashed with sugar.
In Finland it is often served with pickled cucumber, which is not as common in
Sweden.
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Recipe Ingredients |
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800 gr sliced reindeer
(poronkäristysliha)
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50 gr butter
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3 dl beer*
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2 small onions
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1 ½ tsp salt
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3 tbs flour
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½ tsp ground black or white
pepper
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Serves: 6 portions
*Instead of
beer, you can use cream or water. |
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Recipe Cooking and Preparation
Method |
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Brown the sliced reindeer meat and chopped onions in
butter, preferably in a cast iron casserole pot. Season the meat with
salt and pepper and add the flour, stir. Add the beer and stir again.
Place the lid on top of the pot and allow to simmer at a low heat for
approximately one hour. |
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Food Serving Suggestion |
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Serve the Sautéed Reindeer Sauce hot together with mashed
potatoes, lingonberry jam, pickled beetroots and pickled cucumbers. |
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