Finnish Reindeer Stew Classic (Print Version)

Slow-cooked tender reindeer with onions, broth, and lingonberries, offering rich Nordic flavors and creamy texture.

# Components:

→ Meat & Dairy

01 - 28 oz reindeer meat, thinly sliced (substitute with venison or beef if unavailable)
02 - 2 tablespoons butter
03 - 1 tablespoon vegetable oil
04 - 5 fl oz sour cream

→ Vegetables & Aromatics

05 - 2 medium onions, finely sliced
06 - 2 garlic cloves, minced

→ Liquids

07 - 10 fl oz beef or game stock (gluten-free if needed)
08 - 3.4 fl oz water

→ Seasonings

09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - 2 bay leaves
12 - 5 juniper berries, lightly crushed (optional)

→ For Serving

13 - 3.5 oz lingonberry preserves or fresh lingonberries
14 - Mashed potatoes (as accompaniment)

# Directions:

01 - Melt butter and vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Add reindeer meat in batches, browning lightly on all sides. Remove and set aside.
03 - In the same pot, add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for an additional minute.
04 - Return meat to the pot and season with salt, pepper, bay leaves, and juniper berries.
05 - Pour in stock and water, bring to a gentle simmer. Cover and cook on low heat for 1 hour 30 minutes, stirring occasionally until meat is tender.
06 - Remove lid and cook uncovered for 10 minutes to concentrate flavors.
07 - Stir in sour cream and cook for 2 to 3 minutes more until warmed through. Adjust seasoning as needed.
08 - Plate hot with mashed potatoes and a generous spoonful of lingonberry preserves.

# Expert Advice:

01 -
  • The sour cream transforms the broth into something silky and rich, turning simple slow-cooked meat into pure indulgence.
  • Lingonberry preserves cut through the richness with such a bright, tart snap that it feels like the whole dish was designed around this one perfect contrast.
  • It feels impressive to make but honestly just sits on the stove letting time do all the work for you.
02 -
  • Never let this boil hard after you add the sour cream, or you'll end up with grainy, broken sauce instead of silky richness—low heat is your friend here.
  • The juniper berries are optional but they're the thing that makes this taste authentically Nordic rather than just like any brown stew; if you can find them, they're worth the hunt.
03 -
  • Brown the meat properly even though it takes time—this Maillard reaction is what gives the whole dish its depth and complexity, not just the meat's own flavor.
  • Stir occasionally while it simmers so the meat cooks evenly and doesn't stick to the bottom where it might scorch and turn bitter.
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