Entree: Sweden – Norrland / North Sweden – Renskav (Sautéed reindeer)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 lb (454 g) renskav (thinly sliced reindeer meat) — if using frozen, thaw slightly so slices separate
- 3 tbsp (45 g) butter, divided
- 2 tbsp (16 g) all-purpose flour
- 1 medium onion, about 6 oz (170 g), finely sliced
- 1/2 cup (120 ml) beef or game stock
- 1/2 cup (120 ml) heavy cream or crème fraîche
- 1 tsp (2 g) crushed juniper berries (previously toasted and lightly crushed)
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) vegetable oil (for pan if needed)
- 1/4 cup (60 ml) lingonberry jam, to serve
- 2 lb (900 g) potatoes (e.g., floury potatoes), peeled and boiled for mashed potatoes (to serve)
- 2 tbsp (30 ml) milk and 2 tbsp (30 g) butter for mash (adjust for desired creaminess)

Instructions

1. If needed, separate the renskav slices and pat dry with paper towels. Lightly dust the meat with the all-purpose flour, shaking off excess.
2. Heat a large heavy skillet over high heat and add 1 tbsp (15 g) butter and 1 tbsp (15 ml) oil. In batches to avoid overcrowding, quickly sear the renskav slices for 30–60 seconds per side until browned but still tender; remove each batch to a warm plate and keep juices in the pan.
3. Reduce heat to medium, add the remaining 2 tbsp (30 g) butter to the skillet, and sauté the sliced onion until soft and lightly golden, about 5–7 minutes. Add the crushed juniper and stir for 30 seconds to bloom the flavor.
4. Pour in the beef stock to deglaze the pan, scraping up browned bits. Stir in the cream (or crème fraîche) and bring to a gentle simmer until the sauce thickens slightly, about 2–3 minutes.
5. Return the seared renskav to the pan, toss gently to coat, and warm through for 1–2 minutes. Taste and season with salt and freshly ground black pepper.
6. Meanwhile, mash the boiled potatoes with milk and butter until smooth and season with salt. Serve the renskav immediately over or alongside mashed potatoes with a spoonful of lingonberry jam on the side.