Finnish Reindeer Stew Classic (Printable)

Slow-cooked reindeer with onions and sour cream, complemented by tangy lingonberries and mashed potatoes.

# What You 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 (traditional accompaniment)

# Step-by-Step:

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 - In the same pot, sauté onions until soft and translucent, about 5 minutes. Add garlic and cook for an additional 1 minute.
04 - Return the browned meat to the pot. Add salt, pepper, bay leaves, and crushed juniper berries.
05 - Pour in beef or game stock along with water. Bring to a gentle simmer, cover, and cook on 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 liquid slightly.
07 - Stir in sour cream and heat through for 2 to 3 minutes. Adjust seasoning to taste.
08 - Plate hot with mashed potatoes and a generous spoonful of lingonberry preserves.

# Expert Suggestions:

01 -
  • The meat becomes so tender it practically dissolves on your tongue after simmering low and slow.
  • Lingonberries cut through the richness with a bright, tart punch that makes every bite feel balanced.
  • It fills your kitchen with a deep, woodsy aroma that makes you feel like youre cooking in the middle of nowhere.
02 -
  • Do not let the sour cream boil after you add it, or it will split and turn grainy instead of silky.
  • Browning the meat in batches makes all the difference. Rushing this step leaves you with gray, boiled meat instead of golden, flavorful bites.
  • Juniper berries can be intense, so crush them gently and taste as you go. A little goes a long way.
03 -
  • Let the stew sit for ten minutes before serving. It gives the sauce time to cling to the meat and makes every spoonful richer.
  • Taste before you serve and add a tiny squeeze of lemon juice if it needs brightness. Sometimes thats all it takes to bring the whole dish into focus.
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