Poronkäristys

Ingredients

• 300 g Reindeer Meat
• 1 tbsp Lard
• 60 ml Dark Beer
• 0.25 tsp Allspice
• 500 g Potato
• 55 g Butter
• 120 ml Whole Milk
• 2.5 tsp Kosher Salt
• 0.25 tsp White Pepper
• 60 g Lingonberry Jam
• 80 g Pickled Cucumber
• 10 g Parsley

Method

1. Peel and evenly dice {potato} so they cook quickly and mash smoothly.
2. Put {potato} in a saucepan, cover with cold water, add {kosher_salt}, and bring to a gentle boil over medium-high heat. Cook until the centers are tender and the edges look slightly floury.
3. Slice {pickled_cucumber} into thin coins for a sharp, crisp contrast at the table.
4. Finely chop {parsley} for a fresh finish just before serving.
5. Drain {potato} well, let the steam escape briefly, then mash with {butter}, {whole_milk}, {kosher_salt}, and {white_pepper} until smooth and buttery. Taste and adjust the seasoning while hot.
6. Pat {reindeer_meat} dry so it sears instead of steams. Heat a large skillet over high heat, melt {lard}, then add {reindeer_meat} in a loose layer without crowding. Season with {kosher_salt}, bloom {allspice} in the fat, and sear quickly until the meat is browned at the edges but still tender.
7. Splash in {dark_beer} and let it reduce over high heat until the pan smells malty and the meat is lightly glazed. Swirl in {butter} for shine and a round finish.
8. Spoon {potato} onto warm plates, top with {reindeer_meat}, and finish with {parsley}. Serve with {lingonberry_jam} and {pickled_cucumber} for bright, tart contrast.