Sautéed Reindeer Flatbread

Ingredients

• 480 g Pokka Sliced Reindeer Meat (2 packs of 240 g), frozen
• 40 g butter
• 1 onion
• 2 dl water
• salt and freshly ground black pepper
• 4 Lapland flatbreads (rieska) or other soft flatbreads
• 1.5 dl lingonberry jam
• 2 handfuls of mixed salad leaves

Method

1. Melt the butter in a wide pan over a high heat. Add the reindeer straight from the freezer and break the slices apart with a wooden spatula as they thaw.
2. Fry, stirring, until the liquid has evaporated and the meat begins to brown, 8–10 minutes. Add the finely chopped onion and fry for 2 minutes more.
3. Season with salt and pepper, add the water, cover and simmer over a low heat for 15–20 minutes, until the meat is tender and almost dry. A filling with too much juice makes the flatbread soggy.
4. Warm the flatbreads in a dry frying pan for about 30 seconds on each side, or wrapped in foil in a 150 °C oven for 5 minutes.
5. Spread lingonberry jam down the middle of each flatbread, top with salad leaves and the hot sautéed reindeer and fold the bread around the filling. Serve straight away.