Tuesday, January 13, 2009

poronkäristys-sautéed reindeer

A classic dish from Finnish Lapland. Its simplicity is what makes it so good. Slice some reindeer meat as thinly as possible. Sauté in oil and butter. If you like, add some onion or leeks. If chantarelles are in season, throw in a handfull or two. Serve with mashed potatoes, lingonberry jam, and pickle slices. If you can't find reindeer at your local meat counter, you can substitute moose, venison, elk, or antelope.

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