Reindeer the Japanese way

[SmetanaFI]

We're going to spend a week in Lapland, and during our stay cook a lot of reindeer. A week of meat, basically. We're expecting to have access to various reindeer cuts, such as fillets, osso bucco, bones, tongue, pretty much all cuts.

 

As the taste of the reindeer meat in itself is so delicate, we want to carefully bring out the gamey flavor with Japanese ingredients and spices. We have purchased some basic ingredients, including soy sauce, miso base, mirin, sake, dried seaweed, Shichimi Togarashi, dried tuna flakes, dried japanese raddish, various fermented vegetables and sesame oil. Additional supplies can be gotten as needed.

   

Any suggestions on how to cook the reindeer with this in mind? Maybe not the Japanese way, as reindeer is not part of the usual Japanese cuisine, but in the style of the cuisine. How should we approach reindeer meat in a Japanese cooking philosophical way?

 

The location will be Lake Inari so fresh fish will be available, the usual catch being salmon and white fish. So any ideas on cooking the Lapland fresh water fish in Japanese style is greatly appreciated.