Traditionally made with thin shavings from frozen meat and cooked with mushrooms, this stew evolved to include beer or cream, served with potatoes and a sauce made with berries. In Finland they still use frozen meat, bought in the supermarket and thawed! Generally in north Scandinavia they tend to smoke and dry the reindeer, and serve it in a dish that accentuates the flavour, typically a carpaccio.
600 g reindeer meat, cubed 300 ml dark beer 50 g butter 30 g oil
800 g potatoes, whole 100 ml milk 50 g butter 50 ml cream Salt
Lingonberries / Lingonberry sauce
Heat the butter and oil in a saucepan and fry the meat in small batches. When done, lift the meat into a separate saucepan, season, and simmer in beer for an hour. Boil potatoes, peel and mash with butter, cream and milk. Serve meat with the mashed potatoes and lingonberries or lingonberry sauce.
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