Reindeer or Venison With Bacon (Poronpaisti)

Although this recipe originally called for reindeer meat, its flavor is so similar to venison that venison makes a good substitute. Some Finnish cooks soak the reindeer meat in beer to kill the wild flavor, some soak it in buttermilk. Others like the gamey flavor and do not soak the meat at all. Serve with fluffy mash potatoes.

Serves 6 to 8.

1 pound bacon
2 pounds reindeer meat or venison cut in paper-thin slices
1 teaspoon salt

Brown the bacon in a large frying pan and add the reindeer or venison slices. Be sure to keep the heat high and sear the meat quickly. When all the pieces are browned, sprinkle with the salt and lower the heat. Add enough water to cover the meat. Put the lid on the pan and simmer slowly for 20 minutes. Serve hot.

Source: The Finnish Cookbook by Beatrice A. Ojakangas

Tags: finnish reindeer venison meat bacon

Submitted by samuel on 24th Sep 2009 05:18