Finnish Reindeer Stew Classic (Printable)

Slow-cooked reindeer with onions, sour cream, and lingonberries for a rich Nordic main dish.

# What You Need:

→ Meat & Dairy

01 - 28 oz reindeer meat, thinly sliced (or substitute venison or beef)
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 (gluten-free if required)
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)

# Directions:

01 - Heat butter and vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Add reindeer meat in batches, browning lightly on all sides. Remove and set aside.
03 - In the same pot, cook onions until soft and translucent, about 5 minutes, then add garlic and cook for 1 minute.
04 - Return browned meat to the pot. Add 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 1 hour 30 minutes, stirring occasionally, until meat is tender.
06 - Remove the lid and cook for an additional 10 minutes to slightly reduce the liquid.
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 spoonful of lingonberry preserves.

# Expert Suggestions:

01 -
  • The meat becomes so tender it practically dissolves on your tongue, making you feel like a brilliant cook even on your first try.
  • Those lingonberries cut through the richness with such perfect brightness that every spoonful tastes balanced and alive.
  • It's naturally gluten-free and impresses people without feeling like you fussed all day in the kitchen.
02 -
  • The sour cream must be added at the very end and never boiled, or it can separate and turn grainy—low heat and gentle folding are your friends.
  • Those juniper berries seem optional until you taste their absence; they're the difference between a good stew and one that tastes genuinely Finnish.
  • Browning the meat properly isn't fussy technique—it's the only way to build real depth, so don't rush it or crowd the pot.
03 -
  • Slice the meat as thinly as you can manage—thinner pieces brown better and cook more evenly, making everything taste more refined.
  • Taste the stew before adding sour cream so you know exactly how much salt and pepper you need; the dairy can mask underseasoning.
  • If you end up with too much liquid, don't panic—simply cook it uncovered for longer before adding the sour cream; concentrated cooking liquid is richer and better.
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