Sautéed Reindeer with Creamy Mashed Potatoes

A classic Nordic dish that brings comfort during autumn or on cold winter days. Serve with mashed potatoes, lingonberries or jelly, and preferably some pickled red onion.

Ingredients (4 servings)

Reindeer

• 500 g reindeer meat (or other game meat)
• Butter for frying
• 2 yellow onions, chopped
• 200 g chanterelles (or sliced mushrooms)
• 4 dl heavy cream
• Salt and black pepper

Mashed Potatoes

• 1 kg potatoes
• 2 ¼ dl milk
• 50 g butter
• ¾ tsp salt
• 2 pinches white pepper

To serve

• Chopped parsley
• Pickled red onion
• Lingonberries or blackcurrant jelly

Cooking instructions:

1. Mashed Potatoes:

1. Peel and cut the potatoes into smaller pieces.
2. Boil in salted water until tender. Drain and let steam dry.
3. Press through a potato ricer or mash with a potato masher/hand mixer. Leave some small chunks if you prefer more texture.
4. Heat the milk and stir it in together with the butter. Season with salt and white pepper. Mix until smooth and fluffy.

2. Reindeer:

1. Fry the reindeer meat in butter over high heat until nicely browned.
2. Add onion and mushrooms and sauté until softened.
3. Pour in the cream and let simmer for a few minutes. Season with salt and black pepper, and garnish with fresh parsley.

3. Serving:
Plate the reindeer with mashed potatoes. Top with chopped parsley and serve with lingonberries or blackcurrant jelly, and some pickled red onion.

Vegetarian and Vegan Alternative

Ingredients (4 servings)

Quorn

• 500 g quorn pieces or quorn mince
• Oil or vegan butter for frying
• 2 yellow onions, chopped
• 200 g chanterelles (or sliced mushrooms)
• 4 dl plant-based cream (e.g. oat or soy)
• 1 tbsp blackcurrant jelly (check for vegan version)
• Salt and black pepper

Mashed Potatoes

• 1 kg potatoes
• 2 ¼ dl plant-based milk (oat or soy)
• 50 g vegan butter or margarine
• ¾ tsp salt
• 2 pinches white pepper

To serve

• Chopped parsley
• Pickled red onion
• Lingonberries or blackcurrant jelly

Instructions

1. Mashed Potatoes:

1. Peel and cut the potatoes into smaller pieces.
2. Boil in salted water until tender. Drain and let steam dry.
3. Press or mash the potatoes.
4. Heat the plant-based milk and stir it in with the vegan butter. Season with salt and white pepper. Mix until fluffy.

2. Quorn:

1. Heat a pan with a little oil or vegan butter. Fry the quorn pieces until lightly browned.
2. Add onion and mushrooms and sauté until softened.
3. Pour in the plant-based cream and let simmer for a few minutes. Season with blackcurrant jelly, salt, and pepper.

3. Serving:
Serve the quorn with mashed potatoes. Top with parsley and add lingonberries or blackcurrant jelly, and pickled red onion.