Contents

Sautéed reindeer

Traditional Scandavanian and Russian meal

This article includes a list of general references, but it lacks sufficient corresponding inline citations. Please help to improve this article by introducing more precise citations. (February 2013) (Learn how and when to remove this message)

Finnish version of sauteed reindeer	Swedish version of sauteed reindeer

Sautéed reindeer (Finnish: poronkäristys, Swedish: renskav, Norwegian: finnbiff, Northern Sami: báistebiđus) is perhaps the best known traditional meal from Sápmi in Finland, Sweden, Norway and Russia and Sakha. Usually steak or the back of the reindeer is used. It is sliced thinly (usually while the meat is still frozen so that it is easier to cut through), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), and spiced with black pepper and salt. Finally, some water, cream, or beer is added, and it is cooked until tender. The dish is served with mashed potatoes and lingonberry preserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland, the meat is often served with pickled cucumber,^[1] which is not as common in Sweden.

References[edit]

External links[edit]

• Media related to Sautéed reindeer at Wikimedia Commons
• A fairly traditional recipe

This meat-related article is a stub. You can help Wikipedia by expanding it.

This Norwegian cuisine-related article is a stub. You can help Wikipedia by expanding it.

This Swedish cuisine-related article is a stub. You can help Wikipedia by expanding it.

This Finnish cuisine–related article is a stub. You can help Wikipedia by expanding it.

This Russian cuisine–related article is a stub. You can help Wikipedia by expanding it.