Poronkäristys (Sautéed Reindeer)

Put the reindeer meat in the freezer for 30 minutes so it firms up and can be sliced very thinly across the grain.

Peel the potatoes, cut into large chunks and boil in salted water until fully tender, about 20 minutes.

Slice the onion into thin half-rings. In a heavy-bottomed skillet or cast-iron sauté pan, melt 30 g of butter over medium heat and gently sauté the onion for 4–5 minutes.

Add the thin slices of reindeer meat in small batches, raise the heat and quickly brown the meat, separating the slices with a spatula so they don't stew in their own juices.

Return all the meat to the pan, pour in water, season with salt and black pepper, cover with a lid and simmer over low heat for 45 minutes, until the reindeer meat is tender.

Drain the potatoes, mash them, pour in the warmed milk and stir in the remaining butter until smooth. Add more salt if needed.

Slice the pickled cucumbers and transfer the lingonberry preserve into a small serving bowl.

Serve the hot poronkäristys with the mashed potatoes, lingonberry preserve and pickled cucumbers.