Finnish Reindeer Stew Classic (Print-Friendly)

Slow-cooked reindeer with onions and broth, finished with sour cream and lingonberries for rich Nordic taste.

# What You'll Need:

→ Meat & Dairy

01 - 1.76 lb reindeer meat, thinly sliced (alternative: venison or beef)
02 - 2 tbsp unsalted butter
03 - 1 tbsp vegetable oil
04 - 2/3 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 - ½ cup 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, as desired

# How To Make It:

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

# Expert Advice:

01 -
  • The meat becomes impossibly tender after slow-cooking, practically melting on your tongue with each spoonful.
  • Lingonberry preserves add a bright, tart pop that cuts through the richness and makes every bite feel balanced and complete.
  • It's naturally gluten-free and comes together without any fussy steps, perfect for feeding people you actually want to spend time with.
02 -
  • Add the sour cream at the end and keep the heat gentle—if you let it boil after adding it, the cream will curdle and break, ruining the silky texture you've worked for.
  • Don't skip browning the meat properly; those browned bits on the bottom of the pot are flavor gold, so make sure to deglaze and incorporate them into the liquid.
03 -
  • Buying quality meat matters more than buying lots of it; a smaller amount of excellent reindeer or venison will cook more evenly and taste richer than a large quantity of mediocre meat.
  • If your stew seems too thin after the initial cook, let it simmer uncovered for those final 10 minutes—you're not just reducing liquid, you're concentrating every ounce of flavor.
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