You probably don’t have any reindeer sitting around at your house (unless you do – hello, Canadians and Scandinavians, thanks for visiting my site!). Luckily, this simple recipe can also be used with venison if you or a loved one had an eventful hunting trip this year, or even with bison or beef steaks if you didn’t have a good hunting trip.
This dish hails from Finland, but is enjoyed in Sweden, Norway and Russia as well. What I like about this recipe is that it makes no assumptions – the key to this delicious meal is slicing it thinly, seasoning it sparingly, and nudging it gently towards tenderness with a combination of light braising and some crisping at the end. The whole process takes about two hours from start to finish, but it’s totally worth it.