Instructions
Follow the steps and taste along the way.
Prepare the potatoes
Peel the potatoes and cut them into roughly equal-sized pieces. Put them in a pot, cover with cold water, and add 2 g of salt.
Boil the potatoes
Bring to a boil, then reduce the heat and cook for 15 to 20 minutes, until the potatoes can be easily pierced with a knife. Drain them and keep them covered in the pot.
Sear the reindeer meat
Heat a large frying pan over medium-high heat and add the rapeseed oil. Divide the meat into two batches and sear each for about 2 minutes, turning the slices so they brown without releasing too much liquid all at once. Transfer the seared meat to a plate.
Braise the sauté
Add the onion to the same pan and cook, stirring constantly, for 3 minutes, until softened and lightly golden. Return the meat and any juices from the plate to the pan, pour in 180 ml of water, and add the remaining 2 g of salt and the black pepper. Cover and braise over low heat for 15 minutes.
Serve with lingonberries
Taste the sauté; the juices should be distinctly meaty and lightly salty. Divide it among plates with the boiled potatoes and lingonberries. Serve the lingonberries unsweetened to balance the rich meat with their tart flavor.
