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.