A classic dish from Finnish Lapland. Its simplicity is what makes it so good. Slice some reindeer meat as thinly as possible. Sauté in oil and butter. If you like, add some onion or leeks. If chantarelles are in season, throw in a handfull or two. Serve with mashed potatoes, lingonberry jam, and pickle slices. If you can't find reindeer meat at your local butcher, you can substitute it with venison. Serves 4 - 6


  • 2 lbs reindeer meat, sliced
  • 3 1/2 tbsp butter
  • 1 1/2 cup beer (pale lager is popular in Finland)
  • 2 small onions
  • 1 1/2 tsp salt
  • 3 tbs flour
  • 1/2 tsp freshly ground black or white pepper


  1. Melt the butter in a large saucepan. Add the meat and onions and cook until the meat is nicely browned. Season with salt and pepper and add the flour, stirring until well-incorporated. Then add the beer and mix well.
  2. Cover and let simmer on low for about one hour.
  3. Serve with boiled or mashed potatoes and ligonberry jam ( Ikea sells it )