The game meat in this recipe is red deer. It’s slightly more tender than reindeer, so it cooks faster. Of course, you can use any game meat you can find – or hunt.
Sautéed game is known as a Lapland classic made with reindeer, but the same technique works with any thinly sliced game. The dish is simple and warming, and it suits a weeknight dinner just as well as guests.
Color first, then the broth
The flavor of a sauté comes from browning. Turn the heat up before the meat goes into the pot, and let the slices take on color in peace. If the meat just starts stewing in its own juices, the flavor stays flat.
Partly frozen meat releases less liquid, and the thin slices stay separate better. That’s why frozen meat should only be partly thawed.
FAQ – Frequently Asked Questions
What meat can I use?
Red deer, reindeer, moose or roe deer all work. Reindeer is a bit tougher, so simmer it a little longer.
What should I serve Sautéed game with it?
Mashed potatoes or creamy potatoes, lingonberries and pickled cucumbers.
Can I freeze it?
Yes. It keeps in the freezer for a couple of months. Add a splash of broth when reheating.
What wine goes with Sautéed game?
Game calls for a ripe, fruity red wine with some structure. Our favorite is below.
Wine recommendation
Chianti or other slightly acidic Italian red wine.
Learn more about the topic:
https://en.wikipedia.org/wiki/Sautéed_reindeer
Sautéed Game
Ingredients
- 500 g red deer meat, thinly sliced often found in the frozen section
- 1 onion
- 3 tbsp butter
- 3 tbsp olive oil
- 3 dl meat broth
- wild mushrooms optional
- 0.5 tsp salt
- 1 tsp ground black pepper
- 1 tsp all-purpose flour
To serve
- fresh thyme
- lingonberry jam
Instructions
- Thaw the frozen meat until partly frozen. Peel the onion and dice it very finely.
- Heat the butter and olive oil in a pot over medium heat and fry the chopped onion until golden. Turn the heat up and add the meat slices. Fry until the meat takes on some color. Dust the meat lightly with flour and season with salt and pepper.
- Add the broth and let it simmer gently, covered, for about 45 minutes. If you use mushrooms, add them toward the end of the simmering.
- Garnish with fresh thyme and serve with lingonberry jam and creamy potatoes or rice.
Notes
- Partly frozen slices stay separate and brown better.
- If your pot is small, brown the meat in two batches.
- Taste before serving and add salt if needed. Broths vary in saltiness.
- If you use reindeer, simmer it a little longer.
Nutrition
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