sautéed reindeer — Russia

Sautéed reindeer, cooked with thin slices of reindeer meat seared hard in fat and then simmered briefly, is prepared across the reindeer-herding communities of Russia's far north. Bay leaf, juniper or black pepper season the pan, and the meat is cooked just long enough to finish through without turning tough. The dish is reported on the Kola Peninsula, around Murmansk, among Sámi and Nenets herding communities, and more broadly in northern Russian towns where reindeer meat reaches local markets and shops. To prepare it, the meat is sliced thin and seared in batches over high heat in butter or reindeer fat so it browns quickly. A little water or stock is added, the pan is covered, and the meat simmers briefly until cooked through, then it is seasoned with salt, pepper, bay leaf or juniper. Cooks differ in details: some add chopped onion to the pan, others stir in a spoonful of sour cream near the end for a softer sauce. It is generally served with boiled or mashed potatoes and a spoonful of lingonberry or cranberry preserve, with the exact seasoning and side dishes shifting from one herding community to the next.