Reindeer recipes

      Sautéed reindeer (perhaps the most traditional reindeer dish)
     
      1 kilogram reindeer meat (roast)
      150 grams butter
      4 decilitres water
      salt
     
     
1. Sauté the meat in 2-3 parts in a frying pan, and let it stew briefly in a saucepan. To start, cut or shave the cold meat into thin strips. If the meat is frozen, it does not need to thaw completely first. Let the butter melt and heat up on the frying pan.
      2. Add the pieces of meat to the pan, and turn them over until the liquid has evaporated. The meat will fry in the butter, but not turn very brown.
      3. Put the meat into the saucepan, and rinse the frying pan with a small amount of water. Add this water to the saucepan.
      4. Prepare all the meat in this manner, and add the salt. Let the meat simmer briefly in the saucepan under a lid.
     
Serve with mashed potatoes and crushed lingonberries.
      Tip: If any meat is left over, it makes a tasty soup.
     
     
Reindeer soup (serves around ten)
     
      2 kilograms of reindeer shoulder in pieces
      salt
      2.5 litres of water
      5–7 whole allspice
      1–2 carrots
      1 onion
      1 kilogram potatoes
      1 kilogram root crop vegetables or turnips
     
     
1. Place the meat in cold water in a large saucepan. When the water begins to heat up, remove the foam that accumulates at the top. Boil the pieces of meat until they are well done (around one and a half hours) together with the carrots, onion, and allspice.
      2. Remove the meat from the broth.
      3. Let the meat cool, and remove the bones. Chop the meat into bite-size pieces. Strain the broth.
      4. Boil the potatoes and the other root crop vegetables in the reindeer broth until soft, add the pieces of meat. Add salt if necessary.

More on this subject:
 Reindeer meat is the tender, tasty, and nutritional fare of the North
 FACTFILE: Meat at its prime in autumn