Archives for posts with tag: Reindeer

We took a trip to the mountains of northern Finland to do some wandering, but we got as far as the visitors center and took this picture. 

It was so cold, cloudy and rainy that we chickened out and took in at the Crazy Reindeer Hotel in Levi instead. They had a sauna in every room and a grand breakfast!  

That may have been just as well, as my hip joints are not what they used to be. We had a wonderful time anyway, testing our Finnish etc. 

The natural new year came about 10 days/nights ago with the solstice. Now they say we have another new year. The more holidays the better.

Have a Happy One anyway.

New Year dinner with reindeer meat, mashed potatoes and salad and more.

We have a lot of day-after holidays in Sweden, but the second day of New Year is not one. That didn’t stop us from having a festive dinner yesterday evening. We don’t eat much meat at all, so sautéed reindeer is a real treat. Renskav, as it is called here, is a traditional dish from the north and is highly recommended by Börje Salming.

What you need:
– shaved reindeer meat
– onions
– fresh or rehydrated chanterelles
– lingonberries
– oil
– soy sauce
– cream
– salt and pepper
– iron pot

Do this:
– sauté sliced onions in oil
– add and sauté reindeer meat till brown
– add water and let simmer ca 20 min.
– add chanterelles
– let simmer 10 min. more
– add lingonberries
– add salt, pepper, soy sauce and cream
– simmer about 5 min. until done

Serve with mashed potatos, salad, pickles and lingonberry sauce (rårörda lingon). Beer, hardtack and butter are also necessary accessories. Traditionally we have cucumber pickles, but yesterday it was lactic pickled carrots on the plate.

You can also substitute another natural meat such as venison or moose for the reindeer meat. It must be thinly sliced for the full effect.