Finnish Reindeer Stew (Printable Version)

Tender reindeer slow-cooked with onions, sour cream, and tart lingonberries for true Nordic taste.

# What You'll Need:

→ Meat & Dairy

01 - 28 oz reindeer meat, thinly sliced (substitute venison or beef if unavailable)
02 - 2 tablespoons butter
03 - 1 tablespoon vegetable oil
04 - ⅔ cup sour cream

→ Vegetables & Aromatics

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

→ Liquids

07 - 1¼ cups beef or game stock
08 - ⅓ cup 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 - 3½ oz lingonberry preserves or fresh lingonberries
14 - Mashed potatoes, to serve

# Directions:

01 - Heat 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 and set aside.
03 - In the same pot, sauté onions until soft and translucent, approximately 5 minutes. Add garlic and cook for an additional minute.
04 - Return browned meat to the pot. Stir in salt, pepper, bay leaves, and juniper berries.
05 - Pour in beef or game stock and water. Bring to a gentle simmer, cover, and cook on low heat for 90 minutes, stirring occasionally until meat is tender.
06 - Remove the lid and continue cooking for 10 minutes to concentrate flavors and reduce liquid slightly.
07 - Stir in sour cream and cook for 2 to 3 minutes until heated through. Adjust seasoning to taste.
08 - Serve hot with mashed potatoes and a generous spoonful of lingonberry preserves for an authentic Nordic experience.

# Additional Tips::

01 -
  • The meat becomes impossibly tender and absorbs flavors in a way that feels almost luxurious for such a humble stew.
  • Lingonberries cut through the richness with bright tartness, making each spoonful feel balanced and crave-worthy.
  • It's one of those dishes that tastes more impressive than it actually is to make, perfect for impressing dinner guests.
02 -
  • Never let the stew boil vigorously once the sour cream is added—low heat is your friend, or the cream will separate and become grainy.
  • Taste as you go near the end; reindeer and game stock flavors can be assertive, so you may need less salt than you'd expect.
03 -
  • Crush juniper berries by laying them on a cutting board and pressing with the flat of your knife; it releases the oils and lets the flavor bloom throughout the braise.
  • If you can't find game stock, use half beef stock and half chicken stock for a lighter, more balanced result than beef alone.
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