Finnish Reindeer Stew Classic (Print View)

Tender reindeer slow-simmered with onions and broth, enriched with sour cream and lingonberries.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • The meat becomes impossibly tender through slow cooking, melting on your tongue without any chewiness.
  • Sour cream and lingonberries create a sophisticated sweet-tart-savory balance that feels both comforting and special.
  • One pot, minimal fuss, and the smell filling your kitchen for hours is honestly better than any perfume.
02 -
  • Don't skip the searing step—those browned bits are pure flavor that will transform the broth into something rich and deep.
  • Add the sour cream only at the very end and never let it boil after you do, or it will separate and look curdled even though the taste is fine.
  • Juniper berries are not optional if you want authentic Nordic flavor; they're the quiet voice that reminds you this is something special.
03 -
  • Cut your reindeer into even, thin slices so every piece cooks at the same rate and becomes tender together.
  • Brown the meat in batches rather than all at once—crowding the pan drops the temperature and forces the meat to steam, which steals the flavor you're trying to build.
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