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Poronkäristys
Put the potatoes on to boil in salted water. While they cook, shave the half-frozen meat across the grain into slices no thicker than a coin, using a long sharp knife.
Tip: Fully thawed meat is hard to shave. Twenty minutes in the freezer firms it up.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Poronkäristys take?
1 hr all in — 20 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Venison → Lean beef such as topside, shaved thin from half frozen. Milder and less interesting, but the technique works.
What should I watch for?
Overcrowd the pan and the meat boils in its own juice and turns grey and tough.
Any tips from this recipe?
Reindeer and venison are lean. Do not skimp on the butter; it is the only fat in the dish. Sámi cooks often fry the meat in reindeer fat. A little bacon fat with the butter gets you closer. Leftovers reheat gently with a splash of water and are good on rye bread.
Can I prepare this ahead?
Leftovers reheat gently with a splash of water and are good on rye bread.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.