Sautéed reindeer: Difference between revisions
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Revision as of 15:18, 25 April 2014
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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 and Norway. Usually steak or the back of the reindeer is used. It is sliced thinly (easier if frozen rather then 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. 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.
The first image to the right shows a Finnish version of this dish. The second image at right shows a Swedish version of renskav.