Sliced reindeer
Reindeer and mashed potato bake
Soft mash and thinly sliced Pokka Reindeer Meat – Juhlakäristys layered in a dish and baked under buttery breadcrumbs. A Finnish standby, done properly. Serves 4–5.
Instructions
Start with the mash.
Boil the potatoes and mash them, then beat in the butter, milk, salt, white pepper and a little nutmeg, and finally the egg, until smooth.
Now the meat.
Sauté the reindeer with the sliced onions until lightly browned and fragrant.
Build the bake.
In a greased oven dish, layer mash, then the reindeer and onions, then the rest of the mash.
Finish the top.
Scatter breadcrumbs over the surface and dot it with small pieces of butter.
Bake at 200 °C (392 °F) for 40–45 minutes, until golden.
Then let it settle.
Give it a few minutes out of the oven before you cut into it.
Lingonberry purée or cranberry relish alongside is the traditional match, and the right one.
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