Finnish Tender Reindeer Dish (Printable View)

Tender reindeer slow-cooked with onions and sour cream, paired with lingonberries and mashed potatoes for Nordic taste.

# Ingredient List:

→ 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 - 0.5 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)

# How to Make:

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, sauté onions until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
04 - Return browned meat to the pot. Add salt, black 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 lid and cook for an additional 10 minutes to slightly reduce the sauce.
07 - Stir in sour cream and heat through for 2 to 3 minutes. Adjust seasoning as needed.
08 - Serve hot with mashed potatoes and a generous spoonful of lingonberry preserves.

# Expert Tips:

01 -
  • The meat becomes so tender it practically melts on your fork after slow simmering.
  • The combination of savory stew and tart lingonberries creates a flavor balance you won't find anywhere else.
  • It's surprisingly forgiving and actually tastes better the next day.
  • You'll feel like you've been invited into a Finnish home kitchen.
02 -
  • Don't let the sour cream boil after you add it or it will curdle and ruin the silky texture.
  • Browning the meat in batches is essential, overcrowding causes steaming and you'll lose that deep flavor.
  • If you can't find juniper berries, the stew is still delicious, but they add an unmistakable Nordic touch worth seeking out.
03 -
  • Let the stew rest for 10 minutes before serving so the flavors settle and the sauce thickens naturally.
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching during the long simmer.
  • Taste and adjust the seasoning at the very end, the sour cream can dull the salt so you may need a pinch more.
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