Finnish Sauteed Reindeer with Mashed Potatoes and Lingonberries

What you need

• 800 g (1 3/4 lb) reindeer meat, shoulder, thinly sliced or shaved, frozen or thawed; venison is a substitute
• 60 g (4 tbsp) butter, divided, for browning
• 600 ml (2 1/2 cups) beef stock, or water
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 800 g (1 3/4 lb) floury potatoes, peeled and cut into chunks
• 100 ml (scant 1/2 cup) whole milk, warm
• 150 g (1/2 cup) lingonberry jam, or whole lingonberry preserve

Method

Restated from the original video

1. 1

   Heat a large heavy frying pan or cast-iron pot over high heat and melt a third of the butter in it.

2. 2

   Brown the meat in 3-4 batches, spreading it thin and not crowding the pan. Cook each batch until deep brown on all sides, 4-5 min, and move it to a plate.

3. 3

   Return all the meat to the pan. Season with the salt and pepper.

4. 4

   Pour in the stock, scraping up the browned bits from the base of the pan. Bring to a simmer.

5. 5

   Cover and cook over low heat until the meat is tender, 1-1 1/2 hours. Add a splash of hot water if the pan gets dry. The sauce should be thin and glossy.

6. 6

   Meanwhile, boil the potatoes in salted water until soft, 20 min. Drain, then mash with the milk and the rest of the butter until smooth. Season with salt.

7. 7

   Taste the meat and adjust the salt. It tastes even better the next day, reheated gently.

8. 8

   Serve the meat and its juices over the mash, with a spoonful of lingonberry on the side.

Imported from culinari.fi. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.