Slice the yellow onion.

While still semi-frozen, slice the reindeer shavings into smaller, more manageable strips.

Heat some neutral oil and a knob of butter in a large pot over high heat. Wait for the butter to brown and become nutty.

Add the sliced reindeer meat and onion to the pot. Sauté until the meat develops a seared surface.

Crush the juniper berries with the flat side of a knife. Add them to the pot along with the water. Bring to a boil, scraping the bottom of the pot to release all the flavors.

Stir in the crème fraîche and whey butter until well combined.

Season the stew with salt, pepper, and Chinese soy sauce. Let it simmer.

Heat oil and butter in a separate frying pan for the chanterelles.

Add the chanterelles to the hot pan, season with salt and pepper, and fry quickly for about 30 seconds to a minute.

Add most of the fried chanterelles to the reindeer stew, saving a few for garnish.

Press boiled potatoes through a potato ricer onto a plate.

Spoon the reindeer stew next to the pressed potatoes.

Garnish the dish with the remaining chanterelles, freshly chopped parsley, and a spoonful of raw-stirred lingonberries.