Forester’s Hash is perfect for celebrations. Reindeer meat is the first choice – albeit an expensive one. You can also make this dish from venison, which you can find in supermarket freezer.
Both are farmed rather than truly wild, if we’re honest — the “game” venison sold in Finnish supermarkets is usually red deer raised on farms in New Zealand, so you’re not really trading up in wildness, just in price.
What makes this version different from a basic all-in-pan is the beer. Instead of frying the meat straight through, the reindeer goes into the pan just long enough to pick up some colour, then simmers gently in lager until tender — lean game meat like reindeer can turn tough fast, and the long, gentle braise is what keeps it from doing that. Only once the meat is done do the pre-cooked potatoes and carrots go back in for a quick, high-heat fry.
Serve it piled onto plates with the garlic-fried rye bread croutons and a herby sour cream on top, and you’ve got a dish substantial enough for a hunting-season dinner or a holiday table.
Tips for the Best Forester’s Hash
Cool the boiled potatoes and carrots before frying them with the meat. Warm, freshly boiled vegetables turn to mush in the pan — cold, firm ones fry up crisp at the edges, which is the whole point of a proper hash.
Using the venison alternative instead of reindeer? It cooks faster and needs less beer — start with about 1 to 2 dl rather than the full 3 dl, and check for doneness a little earlier.
Rub the cut side of the garlic clove over the bread slices before cubing and frying them. It gives the croutons a background hit of garlic without any actual pieces of it in the dish.
FAQ – Frequently Asked Questions
Why braise the reindeer in beer instead of just frying it?
Reindeer is very lean, so a quick fry alone tends to leave it tough. Browning it first and then letting it simmer gently in lager gives the meat time to tenderize instead of just drying out.
Can I use venison instead of reindeer?
Yes — that’s the site’s own suggested swap, and it’s an easier find in most supermarket freezers. Just remember it cooks a bit quicker and needs less liquid than reindeer.
Can I serve it the traditional way, with a fried egg?
Absolutely. The classic Nordic pyttipanna is usually topped with a fried egg and pickled beetroot on the side. This version swaps that for rye bread croutons and herbed sour cream, but there’s nothing stopping you from adding an egg on top as well.
How long does Forester’s Hash keep in the fridge?
Stored in an airtight container, it keeps for about 2 to 3 days. Reheat it in a hot pan so the potatoes crisp back up rather than steaming soft in the microwave.
What should I drink with it?
Since the dish is already built around lager, a malty amber lager alongside it is a safe, easy match. If you’d rather pour wine, a medium-bodied, earthy red — a German Pinot Noir or a lighter Rhône blend — works well with the game meat.
Learn More
https://en.wikipedia.org/wiki/Reindeer
Forester`s Hash
Ingredients
- 250 g reindeer or game roast
- 3 dl lager beer
- 100 g bacon
- 1 onion
- 4 carrots
- 8 potatoes small ones
- 2 slices rye bread
- 1 clove garlic
- 2 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- 200 g sour cream
- 1 bunch thyme
- 1 bunch parsley
Instructions
- If you use frozen meat, take it to room temperature 1 hour earlier. Peel and boil the carrots and potatoes until almost cooked. Let it cool. Place on a chopping board and chop coarsely.
- Chop a handful of thyme and parsley. Stir them into the sour cream.
- Peel the garlic, chop it in half and use it to give the slices of bread a nice flavor. Cut the bread into cubes and fry in a pan with 1 tablespoon of butter until crispy. Set aside.
- Chop the bacon and put it in the pan to crumble. Peel and chop the onion also in the pan. When the bacon is slightly crispy
- Put some butter into the pan, add the reindeer meat and fry until colored.
- Pour lager beer into the pan and cook the chops until cooked through. The reindeer meat requires about 3 dl and at least 30 minutes.
- When the meat is cooked, drain off the excess liquid from the pan.
- Add the chopped potatoes, carrots and 1 tbsp butter.
- Stir and fry over a high heat for a few minutes. Season with salt and pepper.
- Pile the Forester`s Hash onto plates for servings; top with bread cubes and sour cream.
Notes
- Boil the potatoes and carrots ahead of time and let them cool completely before frying — this is what keeps them from turning mushy.
- Don’t skip browning the meat before adding the beer; that colour is where a lot of the flavour comes from.
- Fry the potatoes and carrots on high heat for just a few minutes at the end — long enough to crisp the edges, not so long that the beer-braised meat dries out.
Nutrition
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