Poronkaristys
Thin slices of reindeer or venison sautéed with onion and served over mashed potatoes with lingonberries. The meat spends an hour in the freezer first so it slices thinly.
Photograph credit: Poronkäristys (image of sautéed reindeer on Wikidata Q3505757) by Htm · Public domain · Wikimedia Commons
How to Make Poronkaristys
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Freeze the meat for 1 hour and slice thinly.
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Melt half the butter in a large pan until foaming. Fry the meat in 2 batches over very high heat for 2 minutes each. Lift out.
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Melt the remaining butter and fry the onion for 5 minutes until golden. Add the water, juniper and allspice and boil for 3 minutes.
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Add the cream, return the meat and simmer for 5 minutes. Season with the salt.
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Serve over the mashed potato with the lingonberry jam.
Related guide: Prep, cook and total time.
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Notes for Getting It Right
- Slice the meat thin while half frozen.
- Fry in two batches over high heat.
- Serve with lingonberries.
Common Substitutions & Variations
- In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
What to Serve with Poronkaristys
- Mashed potato
- Lingonberry jam
- Pickled cucumber
- Beer
Storing & Reheating Poronkaristys
Best fresh.
Questions About Poronkaristys
How long does Poronkaristys take to make?
10 minutes of preparation and 20 minutes of cooking, plus 1 hour of Freezing, so allow 1 hour 30 minutes from start to finish. The recipe serves 4.
Poronkaristys Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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