Finnish Reindeer Stew (Printable Version)

Slow-cooked reindeer with onions, herbs, sour cream, and lingonberries delivers rich Nordic taste.

# What You’ll Need:

→ Meat & Dairy

01 - 28 oz reindeer meat, thinly sliced (substitute with venison or beef if unavailable)
02 - 2 tbsp unsalted butter
03 - 1 tbsp 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 necessary
08 - 3.4 fl oz water

→ Seasonings

09 - 1 tsp salt
10 - ½ tsp 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

# Step-by-Step Guide:

01 - Heat unsalted butter and vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Add the sliced reindeer meat in batches, browning lightly on all sides. Remove browned meat and set aside.
03 - In the same pot, add the onions and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
04 - Return the browned meat to the pot, then add salt, black pepper, bay leaves, and crushed juniper berries if using.
05 - Pour in the beef or game stock and water. Bring to a gentle simmer, cover the pot, and cook on low heat for 1 hour 30 minutes, stirring occasionally until the meat is very tender.
06 - Remove the lid and continue cooking for 10 minutes to slightly reduce the liquid.
07 - Stir in the sour cream and cook for 2 to 3 minutes until heated through. Adjust seasoning to taste.
08 - Serve hot alongside mashed potatoes and a generous spoonful of lingonberry preserves.

# Expert Tips:

01 -
  • The meat becomes so tender it practically melts, and you only need basic techniques to achieve it.
  • It's naturally gluten-free and feels elegant enough for guests but humble enough for a weeknight.
  • The sour cream finishes it with a luxurious touch that lingers on your palate in the best way.
02 -
  • Brown the meat in batches; crowding the pan steams it instead of searing it, and you'll lose the deep color and caramelized flavor that makes this stew sing.
  • Add the sour cream off the heat or at the gentlest simmer—high heat will split it and make your stew look curdled instead of creamy.
03 -
  • If you can only find beef instead of reindeer or venison, add an extra 15 minutes to the cooking time—it needs that little bit longer to reach the same tender surrender.
  • Make this a day ahead if you can; the flavors marry overnight and the fat solidifies on top, which you can skim for a lighter sauce if you prefer.
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