Sautéed reindeer

Sautéed reindeer (poronkäristys in Finnish, renskav in Swedish, finnbiff in Norwegian, báistebiđus in Sami) is perhaps the best known traditional meal from Lapland, especially in Finland, Sweden, Norway and Russia. Usually steak or the back of the reindeer is used. It is sliced thinly (easier if frozen rather than only partially thawed), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), spiced with black pepper and salt, and finally some water, cream, or beer is added and cooked until tender. The dish is served with mashed potatoes and lingonberry preserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland it is often served with pickled cucumber, which is not as common in Sweden.

Contents

• Cooking saut ed reindeer over the fire
• Traditional saut ed reindeer by nili nilin poronk ristys
• References

The first image to the right shows a Finnish version of this dish. The second image at right shows a Swedish version of renskav.