Renskav is a traditional Sami dish that has become popular all over Sweden. Thinly sliced reindeer meat cooked with mushrooms in a creamy gravy.
Heat up a large pan and add the oil. Mince the shallots and add them to the oil. Sweat the onions on medium heat until tender; lower the heat if they start browning.
Add the sliced reindeer meat from frozen, or just lightly thawed so the slices separate easily. Sauté the meat on medium-high heat 2-3 minutes, using a spoon to separate the meat slices as soon as the heat allows.
Increase the heat to high and pour in the stock concentrate and the white wine. Stir to distribute and cook 2 minutes.
Halve or quarter the mushrooms (I prefer to use small mushrooms and just cut them in half) and add them to the meat. Add a sprinkle of black pepper. Lower the heat to medium, cover the pot and let cook for 15 minutes.
Pour the cream into a small bowl. Take a few spoonfuls of the natural broth the meat is cooking in and stir it into the cream. Pour the cream mixture into the pot and stir. The addition of the warm broth will prevent the cream from separating, something that may occur when adding cold cream directly into a hot dish.
Add the breadcrumbs and stir in. Lightly increase the heat to evaporate the excess liquid and cook 5-10 more minutes until the sauce has reduced and thickened.
Nutritional information is based on an estimate. This recipe yields 4 portions if served together with a side dish, otherwise it would be enough for 3 people.