Pin It I was staying in a small cabin near Rovaniemi when a neighbor knocked with a parcel wrapped in brown paper. Inside was frozen reindeer meat, a gift from his last hunting trip. He scribbled instructions on a napkin and left before I could ask questions. That evening, I followed his notes and filled the cabin with the smell of slow-braised meat and juniper. It tasted like the forest itself had walked into the pot.
I made this for friends who had never tasted reindeer before. They were nervous at first, but after the first forkful with mashed potatoes and a smear of lingonberry jam, the table went quiet. One of them said it tasted like winter in a bowl. We finished the entire pot that night, scraping the sides for every last bit of sauce.
Ingredients
- Reindeer meat: Thinly sliced and lean, it browns beautifully and soaks up every bit of the broth. If you cant find it, venison works just as well, though beef will be a little heavier.
- Butter and vegetable oil: The combination keeps the meat from sticking while adding a subtle richness to the base.
- Onions: Sliced thin, they melt into the stew and sweeten as they cook, building the foundation of flavor.
- Garlic: Just a couple cloves add warmth without overpowering the delicate gamey notes of the meat.
- Beef or game stock: This is where the body comes from. Use the best stock you can find or make your own if you have time.
- Sour cream: Stirred in at the end, it makes the sauce velvety and adds a gentle tang that ties everything together.
- Bay leaves and juniper berries: These bring the forest into your kitchen. Crush the juniper lightly to release the piney oils.
- Lingonberry preserves: The tart, jammy spoonfuls served on the side are not optional. They transform each bite.
Instructions
- Brown the meat in batches:
- Heat butter and oil until shimmering, then add the reindeer slices without crowding the pot. Let them sear until golden on each side, then set aside. Crowding steams the meat instead of browning it, and you lose that deep flavor.
- Soften the onions:
- In the same pot, cook the onions low and slow until they turn translucent and start to collapse. Add the garlic in the last minute so it doesnt burn.
- Build the stew base:
- Return the browned meat to the pot along with salt, pepper, bay leaves, and crushed juniper berries. Pour in the stock and water, then bring it to a bare simmer.
- Simmer covered for tenderness:
- Cover the pot and let it bubble gently for an hour and a half, stirring now and then. The meat should yield easily when pressed with a spoon.
- Reduce and finish with cream:
- Uncover and simmer for another ten minutes to concentrate the sauce. Stir in the sour cream and let it warm through without boiling, then taste and adjust the seasoning.
Pin It The first time I served this with a big bowl of mashed potatoes and lingonberries, my friend looked up mid-bite and said it reminded her of her grandmother in Lapland. She hadnt been back in years, but the stew brought something back she didnt know she was missing. We sat quietly after that, just eating and listening to the snow fall outside.
What to Serve It With
Mashed potatoes are traditional and essential. They soak up the creamy sauce and give you something soft to balance the tender meat. I also like to set out pickled cucumbers on the side for a sharp, vinegary crunch that wakes up your palate between bites. A simple green salad with a light vinaigrette works too if you want something fresh.
How to Store and Reheat
This stew tastes even better the next day after the flavors have had time to settle. Let it cool completely, then store it in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of water or stock if it has thickened too much. The sour cream may separate slightly, but a gentle stir brings it back together.
Swaps and Adjustments
If reindeer is hard to find, venison is the closest match in flavor and texture. Beef stew meat works in a pinch, though it will taste a bit richer and less delicate. For a deeper, more complex sauce, add a splash of dark beer or red wine when you pour in the stock. If you cant find lingonberries, cranberry sauce or even tart cherry preserves will give you that necessary brightness.
- Use gluten free stock if you need to keep this dish fully gluten free.
- Fresh lingonberries are wonderful if you can get them, but the preserves are more convenient and just as good.
- A pinch of allspice or a small cinnamon stick can add warmth if you like a hint of spice.
Pin It This stew has become my go to whenever I want to cook something that feels like a small journey. It is humble, warming, and honest, the kind of meal that makes you slow down and pay attention.
Recipe FAQs
- → Can I substitute reindeer with another meat?
Yes, venison or beef can be used as alternatives if reindeer is unavailable, maintaining a similar gamey taste.
- → What is the purpose of juniper berries in this dish?
Juniper berries add a subtle piney and slightly resinous aroma, enhancing the authentic Nordic flavor profile.
- → How long should the stew be cooked for tenderness?
Simmering on low heat for 1½ to 1¾ hours allows the meat to become tender and develop deep flavors.
- → What accompaniments pair well with this dish?
Mashed potatoes and lingonberry preserves are traditional sides that complement the rich and tart elements of the stew.
- → Can I add other liquids to enhance flavor?
Yes, adding a splash of dark beer or red wine to the broth can deepen the taste and add complexity.