Suovas Poronpaisti (Smoked Reindeer Roast)
A traditional Sámi dish featuring thinly sliced, lightly smoked reindeer meat, often pan-fried with butter and served with mashed potatoes or lingonberries. Suovas refers to the smoking process that gives the meat its characteristic flavor.
🧂 Ingredients
- 500 g Suovas reindeer meat(thinly sliced)
- 50 g Butter
- 1 tsp Salt(to taste)
- 0.5 tsp Black pepper(freshly ground, to taste)
- 100 ml Water or reindeer broth(optional, for deglazing)
👨🍳 Instructions
- 1
Ensure the suovas reindeer meat is thinly sliced. If frozen, it's easier to slice thinly. Thaw completely if previously frozen.
💡 Tip: Ask your butcher to slice it thinly or partially freeze it yourself for easier slicing. - 2
Melt the butter in a large, heavy-bottomed skillet over medium-high heat.
⏱️ 2 minutes - 3
Add the sliced reindeer meat to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
💡 Tip: Overcrowding will steam the meat instead of frying it. - 4
Fry the meat for 2-3 minutes per side, until lightly browned and slightly crispy. The smoking process means it doesn't need to be cooked through like raw meat.
⏱️ 4-6 minutes💡 Tip: The meat should be tender with a slightly crisp exterior. - 5
Season with salt and freshly ground black pepper to taste.
💡 Tip: Be mindful of the saltiness of the suovas, as it's often cured. - 6
If desired, deglaze the pan with a splash of water or reindeer broth to create a light sauce. Scrape up any browned bits from the bottom of the pan.
💡 Tip: This step adds extra flavor and moisture. - 7
Serve immediately. Traditionally served with mashed potatoes, boiled potatoes, or lingonberry jam.
💡 Pro Tips
- ✓Suovas meat is pre-smoked and often salted, so adjust seasoning accordingly.
- ✓The key is to get a nice sear without overcooking the delicate meat.
- ✓If you can't find suovas, you can try lightly smoking raw reindeer meat yourself or using thinly sliced, cured venison.
🔄 Variations
- Add finely chopped onions or leeks to the pan during the last minute of cooking.
- Serve with a dollop of sour cream or crème fraîche.
- Incorporate wild mushrooms if available.