What's new

Welcome to iiohm | Welcome

Join us now to get access to all our features. Once registered and logged in, you will be able to create topics, post replies to existing threads, give reputation to your fellow members, get your own private messenger, and so, so much more. It's also quick and totally free, so what are you waiting for?

Poronkäristys (Sautéed Reindeer)


Staff member
Jan 19, 2024
Reaction score

You probably don’t have any reindeer sitting around at your house (unless you do – hello, Canadians and Scandinavians, thanks for visiting my site!). Luckily, this simple recipe can also be used with venison if you or a loved one had an eventful hunting trip this year, or even with bison or beef steaks if you didn’t have a good hunting trip.

This dish hails from Finland, but is enjoyed in Sweden, Norway and Russia as well. What I like about this recipe is that it makes no assumptions – the key to this delicious meal is slicing it thinly, seasoning it sparingly, and nudging it gently towards tenderness with a combination of light braising and some crisping at the end. The whole process takes about two hours from start to finish, but it’s totally worth it.

Poronkäristys - Sautéed Reindeer (Gluten-free, Primal, Paleo, Keto)​

  • Servings: 4
  • Time: 2 hours
  • Difficulty: Easy

2 to 3 lbs boneless reindeer, venison, bison, or beef steak (round, sirloin, or chuck)
2 tbsp butter
1 yellow onion, sliced
2 cloves garlic
1 tsp salt, more to taste
½ tsp black pepper, more to taste
½ tsp ground allspice
1 cup water
sliced chives to garnish
lingonberry or cranberry preserves to serve
mashed potatoes to serve
sliced pickles to serve

1. Freeze the meat for 20 minutes then slice as thin as possible; set aside.

2. Warm the butter in a large skillet over medium heat. Add the onion and saute until softened, about 6 minutes. Stir in the garlic and saute until aromatic, about 30 seconds. Add the meat, salt, pepper, allspice, and water; stir to combine. Bring to a simmer, then cover, reduce heat to low and gently simmer until the meat is tender, about 1 hour.

3. Remove the lid and increase heat to medium-high. Saute, stirring often, until the water has evaporated and the meat turns dark brown and crispy, about 10 minutes. Serve atop mashed potatoes, garnished with sliced chives and serve with mashed potatoes, lingonberry preserves, and sliced pickles.
Top Bottom