Finnish Reindeer Slow-Cooked (Printable Version)

Tender reindeer meat simmered with onions and herbs, served alongside tart lingonberries and creamy mashed potatoes.

# Ingredient List:

→ Meat & Dairy

01 - 1.76 pounds reindeer meat, thinly sliced (substitute venison or beef if unavailable)
02 - 2 tablespoons butter
03 - 1 tablespoon vegetable oil
04 - 5.07 fluid ounces sour cream

→ Vegetables & Aromatics

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

→ Liquids

07 - 10.14 fluid ounces beef or game stock
08 - 3.38 fluid ounces water

→ Seasonings

09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - 2 bay leaves
12 - 5 juniper berries, lightly crushed (optional)

→ For Serving

13 - 3.53 ounces lingonberry preserves or fresh lingonberries
14 - Mashed potatoes

# Step-by-Step Instructions:

01 - Warm butter and vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Add reindeer meat in batches, searing lightly on all sides. Remove and keep aside.
03 - Using the same pot, cook onions until soft and translucent, about 5 minutes; add garlic and sauté for 1 more minute.
04 - Return browned meat to the pot; season with salt, pepper, bay leaves, and juniper berries.
05 - Add 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 - Uncover and cook for an additional 10 minutes to slightly thicken the sauce.
07 - Stir in sour cream and heat through for 2 to 3 minutes; adjust seasoning as needed.
08 - Plate hot stew alongside mashed potatoes and a spoonful of lingonberry preserves.

# Expert Advice:

01 -
  • The meat becomes impossibly tender and absorbs every subtle flavor from the broth and spices.
  • That final swirl of sour cream creates a luxurious, silky sauce that feels restaurant-quality but takes no extra effort.
  • Lingonberries cut through the richness with brightness, making every bite feel balanced and exciting.
02 -
  • Never add the sour cream while the stew is still boiling—it will separate and look broken; always wait until it comes off the heat or is at a gentle simmer.
  • Crushing the juniper berries slightly before adding them releases their essential oils and makes their flavor bloom throughout the dish.
  • The meat will seem tough at the 45-minute mark; trust the process and keep cooking—that's when the long, slow heat does its magic.
03 -
  • Pat the meat completely dry before browning—any moisture on the surface will steam rather than sear, and you'll miss out on those deeply flavorful browned bits.
  • If you're using beef instead of reindeer, choose a tougher cut like chuck or brisket; the long cooking transforms it into something tender and luxurious.
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