Pasta Poronkäristys

Pasta Poronkäristys is a delightful fusion dish that combines the rustic flavors of traditional Finnish sautéed reindeer, known as "Poronkäristys," with the comforting embrace of Italian-style pasta. This dish finds its roots in the Lapland region of Finland, where reindeer herding is a way of life. Poronkäristys has historically been a staple meal cooked over open fires by the Sami people during their long herding missions. By pairing this Nordic delicacy with pasta, we create a hearty meal that transcends its origin, making it a delightful treat for the adventurous palate.

Ingredients

• Reindeer - 500g of thinly sliced meat
• Tagliatelle - 400g
• Butter - 50g
• Onion - 1 large, finely chopped
• Mushrooms - 200g, sliced
• Garlic - 2 cloves, minced
• Cream - 250ml
• Juniper berries - 1 tbsp, crushed
• Bay leaf - 1
• Salt - to taste
• Black Pepper - to taste
• Parsley - for garnish

Preparation

Before you start cooking, ensure that your reindeer meat is thinly sliced, as this style is traditional for Poronkäristys. It's best to partially freeze the meat before slicing, which makes it easier to cut into thin strips. Finely chop the onion, mince the garlic, and slice the mushrooms. Gather all the spices, including crushed juniper berries and a bay leaf, and set them aside. You'll also need to have a pot of salted water ready for cooking the tagliatelle.

Cooking Instructions

Cooking the Reindeer

1. In a large skillet, melt the butter over medium heat. Once melted, add the finely chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes.
2. Add the minced garlic and sliced mushrooms to the pan. Cook for another 5 minutes or until the mushrooms are tender.
3. Increase the heat to medium-high and add the thinly sliced reindeer meat. Stir to combine and cook until the meat is browned on all sides.
4. Add the crushed juniper berries and bay leaf, and season with salt and black pepper to taste. Let the mixture cook for another 10 minutes, allowing the flavors to meld together.

Cooking the Tagliatelle

1. While the reindeer meat mixture is cooking, bring a pot of salted water to a boil and add the tagliatelle.
2. Cook the pasta according to the package instructions or until al dente, approximately 8-10 minutes. Remember to have a timer ready for precision.
3. Once cooked, drain the tagliatelle and reserve a cup of the pasta water.

Combining the Dish

1. Reduce the heat to medium, and into the skillet with the reindeer meat, pour in the cream. Stir well to incorporate the cream into the mixture.
2. Add the cooked tagliatelle directly into the skillet, using reserved pasta water as needed to loosen the sauce and ensure the pasta is thoroughly coated.
3. Allow the dish to simmer for a few more minutes, stirring occasionally, until all the flavors have combined.
4. Remove the bay leaf before serving.

Serving Suggestions

Serve your Pasta Poronkäristys immediately, garnished with freshly chopped parsley for a burst of color and additional flavor. This hearty meal pairs beautifully with a side of crusty bread to mop up any delicious sauce and a glass of full-bodied red wine to complement the rich flavors of the reindeer meat. Enjoy this dish in good company on a cozy evening to truly appreciate the comforting fusion of Nordic tradition and Italian warmth.