One of Finland’s most famous game meats is reindeer, a robust animal that roams the icy mountains and forests of the polar regions. Most reindeer consumed today are raised on farms. “Poronkaristys” is a favored cooking method, where chopped meat pieces are first cooked until tender and juicy, then served with mashed potatoes and sweet lingonberry sauce. After indulging in this hearty dish, one feels invigorated and warm throughout the body, making it a satisfying experience. Another option to try is “reindeer steak,” tenderly pan-fried, offering a wild taste and satisfying texture.
During the hunting season in late summer and autumn, numerous game birds grace the tables of many restaurants, especially popular are wild duck and ptarmigan (“Riekko”), showcasing authentic Nordic game flavors repeatedly recommended to tour groups for a fresh experience.
If tourists are fortunate, they may even have the opportunity to taste increasingly common bear meat dishes in traditional restaurants. Other famous dishes include stuffed cabbage rolls (“Kaalikaaryleet”) and meatballs (“Lihapullat”). “Hunter’s meat steak,” known as “Metsastatajanpihvi,” is another notable dish featuring minced meat with mushroom sauce.
For many, the delicately sweet and fresh salmon soup is the preferred appetizer, with its creamy, white broth leaving a lasting impression. In winter, people indulge in thick soups made from the fattiest freshwater cod, a true delicacy among fish soups.
