Sautéed reindeer with mashed potatoes and lingonberries
A classic from northern Sweden: thinly shaved reindeer fried with mushrooms and onion and simmered in cream, served with mashed potatoes, lingonberry jam and pickled cucumber. Shaved elk or venison works the same way, and chanterelles are lovely in season.
- 35 minTime
- 29 minHands-on
- 4Portions
- ≈ 61 krper portion
- 750kcal per portion
Ingredients for 4 portions
- 500 gShaved reindeer meat
- 2 tbspButter, for frying
- 1Yellow onion
- 250 gMushroom
- 2 dlDouble cream
- 1 cubeBeef stock
- to tasteBlack pepper
On the side
- 1 kgPotato, floury
- 2 dlMilk
- 2 tbspButter, for the mash
- to tasteSalt
- 1 dlLingonberry jam
- 150 gPickled cucumber
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until soft, about 20 minutes.
- Peel and chop the onion and slice the mushrooms.
- Fry the mushrooms and onion in half the butter in a large frying pan until the mushrooms are browned, 5–6 minutes. Add the rest of the butter and the frozen reindeer and fry over a high heat, stirring, until the slices have separated and the meat has changed colour, 4–5 minutes.
- Pour in the cream and crumble in the stock cube. Simmer for 5 minutes and season with salt and pepper.
- Warm the milk. Drain the potatoes and mash them with the butter and warm milk. Season with salt.
- Serve the reindeer with the mashed potatoes, lingonberry jam and pickled cucumber.
The cost is estimated from Swedish grocery prices.
