Poronkäristys (Finnish Sautéed Reindeer)

• 700 g thinly shaved reindeer meat (poron käristysliha), from the roast or shoulder
• 60 g butter, for browning (in 3–4 batches)
• 1–1¼ tsp salt in all
• 500 ml water, plus a splash for the pans (it reduces by about half)
• 20 g butter, to finish
• lingonberries, lightly sugared, to serve (optional)
• about 1½ tsp sugar for the lingonberries (optional)
• salt-pickled cucumbers (suolakurkut), quartered lengthways, to serve

Method

The cook speaks Finnish; every step is written here in English. Tap a time to watch that step in the video. The video’s English subtitles come on by themselves.

1. Tip the shaved reindeer onto paper towel and pat it as dry as you can; frozen meat releases a lot of liquid, and dry meat browns better. 4:08
2. Heat heavy pans until they smoke. Add about 15 g butter and a handful of meat at a time (don't crowd the pan), let it take a deep brown colour before tossing, and salt lightly. 4:41
3. Move each browned batch into a heavy pot. Pour a splash of water into the hot pans, scrape up all the browned bits and add them to the pot. 8:04
4. Add water until the meat is only just covered, with a little poking out; salt is the only seasoning. Bring to the boil, then simmer gently uncovered for 45–75 minutes until tender, topping up only if needed. 9:38
5. When the liquid has reduced to about half the volume of the meat, stir in the last 20 g butter and check the salt. 14:35
6. Pile the meat on warm plates with plenty of the juices, and serve with the lingonberries and pickles. 17:00

Tip. Serves 3–4. The video also makes the side, 'pottuvoi': floury puikula potatoes mashed with butter (800 g potatoes, 100–150 g butter for 3–4). Cauliflower mash keeps it lower in carbs. Venison works too but tastes milder.

The method is a summary in our words — the video shows every step.