Sautéed Reindeer

A classic nordic recipe, the sautéed reindeer meat is served with mashed potato, forest mushrooms and lingonberries; a dish that will keep you going even on the coldest winter day.

Sautéed Reindeer

Sautéed reindeer meat served with mashed potato, forest mushrooms and lingonberries
Servings 4 portions
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins


  • 400 g reindeer chuck (pre-sliced)
  • 500 g potatoes
  • 2 yellow onions
  • 20 cl cream
  • 1 tsp cognac
  • 20 ml milk
  • 100 g butter
  • 2 tbsp oil
  • 2 tbsp soya sauce
  • pinch nutmeg
  • 1 cup chopped parsley
  • 2 tbsp lingonberries
  • 1 cup pickled cornichons
  • salt & pepper


  • Finely chop onion and separate the meat into small even pieces on a plate.
  • Peel the potatoes, cut them into quarters and cook for 20 minutes after boiling.
  • Pre-heat a pan with a tbsp of oil. Add the onion into the pan and lower the heat to medium, let the onion caramelise and get transparent.
  • Add the fine pieces of the reindeer meat and let it sear with the onion, toss the pan frequently.
  • Add cream and stir, add the soya and stir finish of with the cognac and let simmer on low heat for 5 minutes.
  • Drain the potatoes, heat milk in a pan add the potatoes and mash them with a fork, incorporate the nutmeg, whisk until a smooth even consistency.
  • To serve, divide the mash and the meat on plates with some pickled cornichons, lingonberries and a bit of chopped parsley.
Course: Main Course
Cuisine: Nordic, scandinavian
Keyword: Lingonberries, Mashed potatoes, Reindeer meat


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