sautéed reindeer — Finland

Poronkäristys names a dish of very thin reindeer meat slices, seared hard in butter and then simmered briefly in a little liquid until fully cooked. The result is a dark, glazed pan of meat rather than a thick stew, seasoned with allspice, black pepper and sometimes juniper. In Finland it is reported most closely with Lapland, where reindeer herding has long shaped the regional economy, though the dish is cooked and served well beyond that region, including in restaurants across the country. Preparation calls for slicing the meat as thin as possible, often with a dedicated slicer while the meat is still partly frozen, since this makes fine shavings easier to cut. The slices are browned in batches in a heavy or cast-iron pan with butter, then a little water, beer or stock is added, the pan is covered, and the meat finishes cooking through in its own juices. Salt, pepper and allspice go in near the end. Kitchens vary the details: some stir a few lingonberries or juniper berries directly into the pan rather than serving them only on the side, and some restaurants finish the sauce with cream. Slicing thickness and choice of pan differ from cook to cook, but the dish is generally plated with mashed potatoes, lingonberry preserve and sometimes pickled cucumber.