Tuesday, December 15, 2009

Reindeer Meat on Myrtle Street


Reindeer meat is now available in the Bi-Rite in the Mission in San Francisco. Here at the Myrtle Street Review headquarters, reindeer stew is definitely going on the Christmas menu! Here's how to make authentic Finnish reindeer stew, or Poronkäristys. You can also read an article about it here.

800 gr sliced reindeer (poronkäristysliha)
50 gr butter
3 dl beer*
2 small onions
1 ½ tsp salt
3 tbs flour
½ tsp ground black or white pepper

*Instead of beer, you can use cream or water to prepare the Sautéed Reindeer Sauce.
Brown the sliced reindeer meat and chopped onions in butter, preferably in a cast iron casserole pot. Season the meat with salt and pepper and add the flour, stir. Add the beer and stir again.
Place the lid on top of the pot and allow to simmer at a low heat for approximately one hour.
Serve the Sautéed Reindeer Sauce hot together with mashed potatoes, lingonberry jam, pickled beetroots and pickled cucumbers.
(From Finnguide.)

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