Finnish Tender Reindeer Stew (Printable Version)

Slow-cooked reindeer with onions, sour cream, and lingonberries for a rich Nordic flavor.

# What You’ll Need:

→ Meat & Dairy

01 - 28 oz reindeer meat, thinly sliced (substitute venison or beef if unavailable)
02 - 2 tbsp 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
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

# Step-by-Step Guide:

01 - Warm butter and vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Add the reindeer meat in batches, browning evenly on all sides. Remove and set aside.
03 - In the same pot, sauté the onions until soft and translucent, approximately 5 minutes. Add garlic and cook for an additional minute.
04 - Return browned meat to the pot. Season with salt, black pepper, bay leaves, and juniper berries.
05 - Pour in stock and water. Bring to a gentle simmer, cover, and cook over low heat for 90 minutes, stirring occasionally until meat is very tender.
06 - Remove the lid and simmer uncovered for 10 minutes to reduce the sauce slightly.
07 - Stir in sour cream and heat through for 2 to 3 minutes. Adjust seasoning as needed.
08 - Serve the stew hot with mashed potatoes and a generous portion of lingonberry preserves.

# Expert Tips:

01 -
  • The reindeer becomes impossibly tender and almost melts on your tongue, while the sour cream adds a silky richness that feels indulgent but tastes clean.
  • Lingonberries cut through the richness with their tart brightness, making each bite feel balanced and crave-worthy.
  • It's naturally gluten-free and comes together in one pot, leaving you more time to enjoy people rather than scrubbing dishes.
02 -
  • Don't skip the browning step; that golden crust is where most of the flavor lives, and rushing it means a less interesting stew.
  • Add the sour cream off the heat or very gently, because high heat will split it and you'll end up with grainy sauce instead of silky richness.
  • The lingonberries aren't optional—they provide essential tartness that balances the richness; without them, the dish feels one-note and heavy.
03 -
  • Brown your meat properly even if it takes longer—this single step is the difference between good stew and one that tastes thin and forgettable.
  • Taste as you go, especially with salt and pepper, because the flavors intensify as the liquid reduces and you don't want to oversalt.
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