Place of origin: Lapland
Usually steak or the back of the reindeer is used. It is sliced thinly (easier if frozen rather than only partially thawed), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), spiced with black pepper and salt, and finally some water, cream, or beer is added and cooked until tender. The dish is served with mashed potatoes and lingonberrypreserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland it is often served with pickled cucumber, which is not as common in Sweden.
This is a very interesting dish if you ask me. You barely have any chance to eat reindeer meat nowadays. If you go to Sweden or Finland you should definitely try to find a place where this dish is available. I myself doesn't know what reindeer taste like and would really love to try it.
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