Entree: Finland – Lapland – Poronkäristys (Thinly sliced reindeer sautéed and simmered into a rich gravy, served with mashed potatoes and lingonberries)

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 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) reindeer meat, thinly sliced
- 2 tbsp (30 ml) butter or lard
- 1 large onion, thinly sliced
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) beef or game stock
- 1/4 cup (60 ml) heavy cream (optional for a richer sauce)
- 1 tsp (5 ml) crushed juniper berries (optional)
- Salt
- Freshly ground black pepper
- 2 lb (900 g) potatoes, peeled and cut for mash
- 3 tbsp (45 ml) unsalted butter for mash
- 1/4 cup (60 ml) milk for mash, warmed
- 1/2 cup (150 g) lingonberry jam, for serving
- Pickled cucumber, for serving (optional)

Instructions

1. Prepare mashed potatoes: boil potatoes in salted water until tender, about 15–20 minutes. Drain, mash with 3 tbsp (45 ml) butter and 1/4 cup (60 ml) warmed milk, season with salt and pepper, and keep warm.
2. Heat 1 tbsp (15 ml) butter or lard in a heavy skillet over high heat. In batches to avoid crowding, quickly sear the thin reindeer slices until browned but not overcooked, 1–2 minutes per side; transfer seared meat to a plate.
3. Reduce heat to medium and add remaining 1 tbsp (15 ml) butter to the pan. Add sliced onion and cook until soft and translucent, about 5–7 minutes.
4. Sprinkle flour over the onions, stir to coat and cook 1 minute to remove raw flour taste. Gradually pour in stock while stirring to form a smooth gravy.
5. Return the reindeer to the pan, add crushed juniper berries if using, bring to a gentle simmer, and cook 5–10 minutes until meat is tender and sauce slightly thickened. Stir in heavy cream if desired and adjust seasoning with salt and pepper.
6. Serve Poronkäristys over a bed of mashed potatoes with a spoonful of lingonberry jam on the side and pickled cucumber if using.