In case you have ever been to the magic land of Finland, to Lapland, you probably heard about Poronkairistys, a dish that will make you feel in the arms of a comfortable blanket in the middle of a snowy night. This traditional fried reindeer meat stew is more than a meal, a sauteed reindeer meat accompanied by creamy mashed potato and a sour lingonberry jam. It is part of Finnish culture, it is history, it is part of what the Arctic people have lived with
Reindeer are an intrinsic part of existence among the Sada people, and many have used them for meat as well as clothing and tools for centuries. Eventually, this sturdy dish turned into a winter food, well-suited to thaw off the cold in the sub-zero north. And although to some reindeer may seem a faraway foreign concept, the tastes are surprisingly relatable: tender, salty meat, buttery potatoes, and the sweet-sour burst of berries
Currently, Poronkaristys is enjoyed all over Finland and not just in little home kitchens but also in fancy restaurants. Although you may be in another part of the world, and Lapland, with its snowy forests, is far away, you can still make the magic of it in your kitchen as well.
Ingredients
- 500 g reindeer meat (thinly sliced; alternative: lean beef or venison)
- 2 tbsp of butter ( or butter and oil combo for richer flavour)
- 1 onion, finely minced
- 1 cup beef or game stock (replace: veg stock if required)
- To taste, salt and black pepper
For Serving: Mashed potatoes
Use lingonberry jam for serving (alternatively: cranberry sauce)
Step 1: When frozen reindeer meat is used, allow it to defrost just a bit, yet remain quite firm and easily sliced. Cut into thin strips, slicing as thin as possible, the thinner the shorter it will be necessary to cook.
Step 2: In a big skillet, melt the butter over medium-high heat. The butter must sizzle, not burn
Step 3: Put strips of meat in and fry lightly on both sides. Do not overcrowd the pan; cook in shifts in case of any
Step 4: Add the chopped onion and stir-fry on medium heat until onions become tender and aromatic (approximately 5 mins)
Step 5: Dump the stock in, stir to dissolve any bits of browned stuff on the bottom of the pan. This gives the dish its rich taste
Step 6: Turn the heat to low, cover the pan and braise for about 15–20 minutes till the meat is tender. Add a little water or stock if it looks too dry
Step 7: Stir and add salt, and also add fresh ground black pepper for a better taste
Step 8: Divide a generous helping over creamy mashed potatoes, or a side of lingonberry jam
Serving Tips
- To have a better taste, use a combination of melted butter and cooked animal fat while sautéing
- As traditional Lingonberry jam goes great, but hey, cranberry sauce will do if you can’t get a hold of it
- Serve with dark rye bread to experience a complete Nordic feeling
Precautions
- In case of using reindeer meat for the first time, be sure that it is a reputable source of supply, and the meat must be of high quality (lean and fresh)
- Do not overcook; reindeer (and venison) will become tough when simmered too long
- To make it lighter, go without butter and use olive oil instead, although you will miss some of the true fatness
More About Poronkaristys
Poronkäristys is more than a meal plan; it is an adventure to snowy winter Finland, where food is good, simple, primordial, and rooted firmly in the soil. A single forkful and you will get the buttery meat, the creaminess of the potatoes, and the piquancy of that punctuation of fresh berries all at once- a mix that is at once rustic and elegant
Therefore, even though you may be living thousands of miles away from Lapland, cook this dish, bite your teeth and bring your imagination to a white forest with only the noise of the reindeer crunching the snow under their hooves.
