Finnish Reindeer Slow-Cooked (Printable)

Tender reindeer gently cooked with aromatic onions, creamy sour cream, and tart lingonberries for authentic 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 - 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 (to serve)

# How to Make:

01 - Melt butter with vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Add 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, then add garlic and cook for 1 minute more.
04 - Return browned meat to the pot; season with salt, pepper, bay leaves, and optional juniper berries.
05 - Pour in beef or game stock and water; bring to a gentle simmer, cover, and cook over low heat for 1 hour 30 minutes, stirring occasionally, until meat is very tender.
06 - Remove the lid and simmer uncovered for 10 minutes to slightly thicken the liquid.
07 - Stir in sour cream and heat through for 2 to 3 minutes; adjust seasoning to taste.
08 - Plate the stew hot with mashed potatoes and a spoonful of lingonberry preserves.

# Expert Tips:

01 -
  • The meat becomes so tender it barely needs a fork, and the sauce turns silky without any cream-heavy heaviness.
  • Lingonberries cut through the richness with a sharp sweetness that makes you want another spoonful immediately.
  • It feels like restaurant-quality cooking, but honestly requires just patience and a good pot.
02 -
  • Never skip the browning step—it's the difference between a stew that tastes like simmered meat and one that tastes like a meal you've been thinking about all day.
  • Add the sour cream off the heat or over very low heat; boiling cream can cause it to separate and curdle, which ruins the silky texture you're after.
  • Taste before serving and adjust seasoning—the meat releases its own salt as it cooks, so you may need less salt than you think, or you may want an extra pinch of pepper for complexity.
03 -
  • Make this stew a day ahead; the flavors deepen as it sits, and reheating it gently brings everything into better focus.
  • Invest in a good heavy-bottomed pot or Dutch oven if you don't already have one—it's the single best tool for even cooking and browning without hot spots.
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