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Recipe-1 › Curries of the world › Sautéed reindeer

Lapland, Finland

Sautéed reindeer (Poronkäristys)

The classic dish of Lapland: thin shavings of reindeer fried with onions in butter, then simmered in a little water or beer until tender.

Sautéed reindeer
Close to the base recipe Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Sautéed reindeer. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Sautéed reindeer

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 600 g Reindeer meat (or venison), frozen and shaved thinly.

From the base recipe

  • 1 Onions
  • Green chillies not used
  • Cooking oil not used
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · 200 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Sautéed reindeer

  • 50 g Butter
  • ½ tsp Black pepper
  • 200 ml Water or beer

Leave out

  • Green chillies
  • Chilli powder
  • Turmeric
  • Vegetables
  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Sautéed reindeer: do thisSlice the onions; skip the chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Sautéed reindeer: do thisFry the reindeer shavings in butter until browned, then add the onions.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Sautéed reindeer: do thisUse the reindeer.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Sautéed reindeer: do thisKeep frying until the meat has given off its liquid.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Sautéed reindeer: do thisAdd only black pepper.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Sautéed reindeer: do thisAdd a little water or beer.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Sautéed reindeer: do thisSimmer covered for 30–45 minutes until tender.

Serve: With mashed potato, lingonberries and pickled cucumber.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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