Sautéed Reindeer with Mashed Potatoes and Lingonberries

Ingredients

• 480 g Pokka Sliced Reindeer Meat (2 packs of 240 g), frozen
• 50 g butter
• 1 onion (optional)
• 3 dl water
• salt and freshly ground black pepper
• 1 kg floury potatoes
• 2 dl milk
• 30 g butter, for the mash
• 2 dl lingonberry jam or sugared lingonberries
• 2–3 pickled cucumbers

Method

1. Melt the butter in a wide, heavy pan or casserole over a high heat. Add the reindeer straight from the freezer – sautéed reindeer is traditionally made from frozen shavings – and break the slices apart with a wooden spatula as they thaw.
2. Fry, stirring, until the liquid released by the meat has evaporated and the slices begin to brown, 8–10 minutes. If using the onion, chop it finely, add it and fry for 2 minutes more.
3. Season with salt and pepper, pour in the water and bring to the boil. Cover and simmer over a low heat for 20–30 minutes, until the meat is tender. Add a splash of water if the pan runs dry; there should be a little juice left at the end.
4. Meanwhile, peel the potatoes, cut them into even pieces and boil in salted water for 20–25 minutes, until soft.
5. Drain the potatoes and mash them with the warm milk and the butter for the mash until smooth. Season with salt.
6. Serve the sautéed reindeer with the mashed potatoes, lingonberries and slices of pickled cucumber.