Finnish Reindeer Slow-Cooked (Print)

Tender reindeer slow-cooked with onions and sour cream, served alongside tart lingonberries.

# What You'll Need:

→ Meat & Dairy

01 - 28 oz reindeer meat, thinly sliced (alternatives: 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. Brown the sliced reindeer meat in batches until lightly seared on all sides. Remove and set aside.
02 - In the same pot, add the sliced onions and cook until soft and translucent, about 5 minutes. Incorporate minced garlic and continue cooking for an additional minute.
03 - Return the browned meat to the pot. Season with salt, black pepper, bay leaves, and optionally juniper berries.
04 - Pour in the beef or game stock and water. Bring to a gentle simmer, cover, and cook over low heat for 1 hour and 30 minutes, stirring occasionally, until the meat becomes tender.
05 - Remove the lid and simmer uncovered for an additional 10 minutes to slightly thicken the sauce.
06 - Stir in the sour cream and cook gently for 2 to 3 minutes until heated through. Adjust seasoning to preference.
07 - Plate the stew hot alongside mashed potatoes and a generous accompaniment of lingonberry preserves.

# Expert Advice:

01 -
  • The reindeer becomes impossibly tender after slow cooking, almost melting into the rich broth like it was meant to be there.
  • Sour cream transforms the whole dish into something creamy and luxurious without any fussy technique.
  • Tart lingonberries at the end cut through the richness with a brightness that makes your taste buds wake up mid-bite.
  • It's genuinely gluten-free and naturally elegant enough for guests but simple enough for a quiet weeknight dinner.
02 -
  • Don't skip the browning step—this is where you build the foundation of everything that comes after, and rusty shortcuts show immediately in the final taste.
  • Watch your sour cream carefully when you add it; keep the heat gentle and don't let it boil, or it will curdle and break the silky texture you've worked toward.
  • Lingonberries aren't just a garnish—they're essential, a small tart shock that somehow makes the whole dish taste more expensive and more authentic than it actually is.
03 -
  • Make this stew a day ahead if you can—the flavors deepen overnight and the fat congeals on top, which you can skim before reheating, making the final dish taste cleaner and more refined.
  • If your stock tastes thin or weak, remove the lid for the last 15 minutes of cooking to reduce it further; concentrated broth will transform the entire dish into something rich enough to feel like luxury.
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