Roast venison. Poronkyaristyus

The national Finnish food is simply amazing! There are great recipes not only from fish. The abundance of a variety of culinary recipes, according to which you can cook dairy, porridge, fish and even meat dishes is so wide that you are amazed.
Suffice it to say that Finnish national cuisine uses only fresh products. I am also glad that practically only butter is used in this food, adding it to the finished hot dish. Finnish cuisine also avoids frying, making do with cooking, stewing and steaming. Finnish dishes are the most dietary of all cuisines. If you take all this into account, you can only imagine how delicious and healthy these dishes are! And they can also feed not only your family. They will decorate any festive table.
.
So, about our recipe. This is a roast of venison. Poronkyaristyus – it's also called that! It is from the Sami of Finnish Lapland. And it is prepared from a ready-made semi-finished product, that is, from deer meat, which is boiled or fried in chunks (maybe baked). By the way, the Sami are limited only to heating boiled cold venison. At the same time, they scald the meat with boiling water. Then they only add salt and butter.

In our recipe, roast venison looks more finished. It is more delicious and is quite adapted for home cooking in the city.
Well, shall we begin? To cook poronkyaristyus, you will need to spend only 10 minutes plus 20 minutes - for frying.

Cut pork or lard into strips or small cubes. In the same small slices, we cut venison across the fibers. Lightly frying lard in a frying pan, add venison to it. Fry all this. Let the venison boil in the melted lard. Then, in 2-3 doses, add water to it. Add salt and pepper to taste. After the water boils, you can put out everything a little. And serve it on the table. It is possible with potato sauce, with potatoes. And you can also use fresh vegetables – cucumbers and tomatoes. Garnish the dish with parsley.
Bon appetit!