Pork cross with pots

There is hardly an easier traditional dish than reindeer roasting. All it takes is a few moments and some good reindeer meat. A bit of onion butter tops it off.

Ingredients for four

500g pork shoulder meat butter salt and pepper lingonberries for the sauce

Pot butter

500g potatoes (chubby or whitefish) 2 dl red milk 1 large onion 4 tbsp butter salt and white pepper

In a heavy-based pan or casserole dish, add a generous amount of butter and brown the reindeer meat. Brown well and season with salt and pepper. 2-3 dl water per side, simmer gently and close the lid. Simmer the pork loin for an hour. You can baste the meat a couple of times during cooking.

Cover and bring the potatoes to the boil in briskly salted water. Peel and dice the onion as finely as you can. Brown the onion in a pan with 1 tablespoon of butter. When the potatoes are soft, remove the water from the pan and leave to simmer for a while. Put 3 tablespoons of butter on the potatoes, stir and mash the potatoes a little, add the browned onion peräänd the milk. Use a potato masher to press the butter into the pot until smooth – it is not advisable to käyttää sähköisiä apuvälineitä tässä point. Taste and season with white pepper and salt if necessary.

The bacon is ready when the meat starts to crumble. Lift the pot of butter onto a plate, scoop out one half of the sticks and lay a scoop of reindeer jelly on top. Garnish with lingonberries.

meat potato reindeer game Scandinavia