Postcard from Sweden

Dear Mom,

Here’s another one of my postcards—this one from Sweden. And it has a recipe on it. I was told to translate this language via Google translator and voila—here’s the recipe too!

The only thing, reindeer is not something I can find around here, but I may try it with a piece of beef, what do you think?

And you can see the stamps on the side with the recipe instructions.

Here’s what the recipe translated to be although I don't know that all of it translated properly.

The recipe directions on the back (after translation):

Brown the one half of the butter in a skillet. Add to otinat reindeer (or algskav). Share probes with fork and let it be evenly browned. Being shifted to the plate. Peel and slice the onion as Brown in the remaining butter. Accomplished sponge (can also be mushrooms or funnel chanterelle mushrooms), cut into pieces. Let the mixture simmer a few minutes so the liquid boils up. Mix renskavet. Season with salt and pepper. Hall on cremem fraiche flavored with chili sauce. Boil a few minutes and serve straight from the pan with, for example, pressed potatoes and Brussels sprouts.

From the front of the card (after translation):

Gold pan
1 packet of reindeer
2 tablespoons butter
2 yellow onions
about 200 g chanterelles
1 teaspoon salt
ground black pepper
2 cups sour cream
3 tablespoons chili sauce

I plan to make this dish substituting the deer with another meat. I'll post it some time on my Lynn, What's for Dinner? blog. Until then, enjoy the postcard!