Reindeer Paronkaristys

      I know that the first reaction will be, "How and where the hell do we get Reindeer?"  Relax, this recipe works well with any lean deer type ungulate (i.e. moose, deer, and caribou).  But, you can order it online from Alaska at www.indianvalleymeats.com/gourmet_meat.htm  This recipe is the result of my search for reindeer recipes from areas where they regularly dine on it.  Finland has very good recipes, as does the University of Alaska Anchorage.  The other 'hook' here will be Lingonberries.  They are available in the U.S. but if not readily available whole cranberry sauce will do.  Reindeer, like most wild game is very lean and offers itself to delicious fare provided cooked correctly.  This is a very simple, straightforward recipe.  By the way, Reindeer and Caribou are essentially the same critter.  

1 1/2 pounds sliced reindeer (I used split and julienne sliced Reindeer sausage)  

2 Tbsp. butter

1 1/2 cup pale ale type beer (I used Fosters Ale)

1 onion, diced

1 1/2 tsp salt

3 Tbsp. flour

1/2 tsp ground black pepper

2 cups mashed taters (I like Yukon Golds)

1/2 cup Lingonberry Jam

1/2 cup Bread n Butter Pickles

Sous Cheffin' completed

Simmerin' in the beer, flour, salt, n pepper

      Brown the sliced reindeer meat and onions in a cast iron or ceramic pot with butter.  I used a deep dish cast iron skillet for mine.  Season the meat with salt and pepper; add the flour and stir.  Add the beer and stir again.  Place the lid on top of the pot and simmer for an hour.  Keep an eye on this as the gravy tends to thicken quickly and will need lots of stirring and more beer......what a shame.  Serve the reindeer hot together with the mashed taters and lingonberry jam and, by Finnish custom, pickles. 

We found this delicious. Remember it can be used with venison, elk, and moose as well

"The forest will call you in the way you call it"  

Finish Proverb

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