Poronkäristys (Sautéed Reindeer)

You in all probability don’t have any reindeer sitting round at your home (until you do – hi there, Canadians and Scandinavians, thanks for visiting my website!). Fortunately, this easy recipe may also be used with venison for those who or a beloved one had an eventful searching journey this 12 months, and even with bison or beef steaks for those who didn’t have searching journey.

This dish hails from Finland, however is loved in Sweden, Norway and Russia as nicely. What I like about this recipe is that it makes no assumptions – the important thing to this scrumptious meal is slicing it thinly, seasoning it sparingly, and nudging it gently in the direction of tenderness with a mixture of sunshine braising and a few crisping on the finish. The entire course of takes about two hours from begin to end, nevertheless it’s completely price it.

Poronkäristys – Sautéed Reindeer (Gluten-free, Primal, Paleo, Keto)

  • Servings: 4
  • Time: 2 hours
  • Problem: Simple

2 to three lbs boneless reindeer, venison, bison, or beef steak (spherical, sirloin, or chuck)
2 tbsp butter
1 yellow onion, sliced
2 cloves garlic
1 tsp salt, extra to style
½ tsp black pepper, extra to style
½ tsp floor allspice
1 cup water
sliced chives to garnish
lingonberry or cranberry preserves to serve
mashed potatoes to serve
sliced pickles to serve

1. Freeze the meat for 20 minutes then slice as skinny as attainable; put aside.

2. Heat the butter in a big skillet over medium warmth. Add the onion and saute till softened, about 6 minutes. Stir within the garlic and saute till fragrant, about 30 seconds. Add the meat, salt, pepper, allspice, and water; stir to mix. Deliver to a simmer, then cowl, cut back warmth to low and gently simmer till the meat is tender, about 1 hour.

3. Take away the lid and enhance warmth to medium-high. Saute, stirring usually, till the water has evaporated and the meat turns darkish brown and crispy, about 10 minutes. Serve atop mashed potatoes, garnished with sliced chives and serve with mashed potatoes, lingonberry preserves, and sliced pickles.