Finnish Reindeer Slow-Cook (Printable)

Tender reindeer slow-cooked with onions, herbs, and sour cream, finished with lingonberries and mashed potatoes.

# What You'll Need:

→ Meat & Dairy

01 - 1.76 lb reindeer meat, thinly sliced (substitute venison or beef if unavailable)
02 - 2 tbsp butter
03 - 1 tbsp vegetable oil
04 - 5.07 fl oz sour cream

→ Vegetables & Aromatics

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

→ Liquids

07 - 10.14 fl oz beef or game stock
08 - 3.38 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)

# How to Make It:

01 - Heat butter and vegetable oil in a large heavy-bottomed pot over medium-high heat until melted and hot.
02 - Add sliced reindeer meat in batches, browning lightly on all sides. Remove browned meat and set aside.
03 - In the same pot, add onions and sauté until soft and translucent, approximately 5 minutes. Add minced garlic and cook for an additional minute.
04 - Return the browned meat to the pot, then incorporate salt, black pepper, bay leaves, and optional 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 becomes very tender.
06 - Remove the lid and continue cooking for 10 minutes to slightly reduce the liquid volume.
07 - Stir in sour cream and heat through for 2 to 3 minutes. Adjust seasoning to preferred taste.
08 - Plate hot with mashed potatoes and a generous spoonful of lingonberry preserves for traditional flavor pairing.

# Expert Advice:

01 -
  • The sour cream transforms the broth into something silky and luxurious without any fussiness or complicated technique.
  • Lingonberries cut through the richness with a tart brightness that feels like a small flavor surprise in every bite.
  • It's the kind of dish that tastes better the next day, so you can make it ahead and actually enjoy your dinner instead of sweating over the stove.
02 -
  • Don't skip the browning step—it takes a few extra minutes but creates the foundation of all the deep, savory flavor. Rushing through it results in a stew that tastes thin and one-dimensional.
  • Sour cream can curdle if added to boiling liquid, so always turn the heat down and stir it in gently. The warmth of the stew is enough; you're not trying to cook it, just incorporate it.
  • Taste as you go, especially at the very end. Slow cooking mellows salt, so you'll likely need more seasoning than you think you do.
03 -
  • For a deeper, more complex flavor, add a splash of dark beer or dry red wine with the stock—it won't make the stew taste alcoholic, just richer and more layered.
  • If you can find them, pickled cucumbers on the side are the traditional Nordic accompaniment alongside the mashed potatoes, adding another bright, acidic note that balances the richness.
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