Finnish Reindeer Stew (Printable)

Tender reindeer slow-cooked with aromatics and finished with creamy sour cream and tart lingonberries.

# What You’ll 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 - ⅔ cup sour cream

→ Vegetables & Aromatics

05 - 2 medium onions, finely sliced
06 - 2 garlic cloves, minced

→ Liquids

07 - 1¼ cup beef or game stock
08 - ⅓ 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 - 3½ oz lingonberry preserves or fresh lingonberries
14 - mashed potatoes

# Directions:

01 - Warm butter and vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Add the sliced reindeer meat in batches, searing lightly on all sides. Remove and set aside.
03 - In the same pot, cook onions until soft and translucent, about 5 minutes; add garlic and continue cooking for 1 minute.
04 - Return browned meat to the pot; add salt, black pepper, bay leaves, and juniper berries.
05 - Pour in stock and water. Bring to a gentle simmer, cover, and cook over low heat for 1½ hours, stirring occasionally, until meat is very tender.
06 - Uncover and continue cooking for 10 minutes to slightly reduce the liquid.
07 - Stir in sour cream and cook for another 2 to 3 minutes until heated through. Adjust seasoning as needed.
08 - Dish out hot with mashed potatoes and a generous serving of lingonberry preserves.

# Expert Tips:

01 -
  • The meat becomes impossibly tender from slow cooking, while the sour cream creates a silky sauce that tastes far more luxurious than its simple ingredients suggest.
  • Lingonberries add a tart brightness that prevents the dish from feeling heavy, making it feel both rustic and refined at the same time.
02 -
  • Sour cream will curdle if it hits boiling water, so always add it at the very end on low heat and never let the pot come to a rolling boil after you've stirred it in.
  • The juniper berries make an enormous difference—if you can find them, don't skip them, but if you can't find them, the stew is still wonderful without them.
03 -
  • Brown the meat in batches rather than all at once—crowding the pan will make it steam instead of sear, and you'll miss the caramelization that gives the stew its depth.
  • Taste the broth before you add the sour cream and adjust your seasonings then, because the dairy will mellow everything slightly and you won't be able to add more salt effectively afterward.
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