Spent the end of the week in Rovaniemi, the capital of Finnish Lapland and the largest town in Finland (as per area). Reindeer is by far the best delicacy but one should not forget the salmon, berries and home made bread-cheese.
A conference was the utmost reason to travel this far and surely worth the trip. Meeting old and new colleagues, exchanging ideas and getting new inspiration is best in large venues. We did of course have some leisure programme in the conference: visited Santa Claius, enjoyed listening to two splendid choirs and a wonderful recitation of the most famous contemporary Lappish author, Rosa Liksom.
The supermarket had a wide variety of meats, almost any type of game and so much reindeer. Bought a packet home and prepared sautéed reindeer today.
This is how I made it
450 g reinspdeer, thinly sliced, 70 g butter
1 medium onion, 1 clove of garlic, juniper berries
1 dl water, 2 dl beer, salt, black pepper, juniper berries
Melt the butter and add the meat, onion and garlic. Sauté for 5 minutes. Add the liquid and sauté for 25 minutes. Add salt and pepper.
Serve with potato mash and lingon or cranberries.a>