Finnish Reindeer Slow-Cook (Printable)

Slow-cooked tender reindeer with aromatic onions, creamy finish, and tart lingonberries for rich Nordic flavors.

# What You'll Need:

→ 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 - 2/3 cup sour cream

→ Vegetables & Aromatics

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

→ Liquids

07 - 1 1/4 cups beef or game stock
08 - 7 tablespoons water

→ Seasonings

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

→ For Serving

13 - 3.5 ounces lingonberry preserves or fresh lingonberries
14 - Mashed potatoes

# Step-by-Step:

01 - Warm butter and vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Add reindeer meat in batches, searing until lightly browned on all sides. Remove and set aside.
03 - In the same pot, cook onions until soft and translucent, approximately 5 minutes. Add garlic and cook for 1 additional minute.
04 - Return browned meat to the pot. Season with salt, black pepper, bay leaves, and juniper berries.
05 - Add stock and water. Bring to a gentle simmer, cover, and cook on low heat for 1 hour 30 minutes, stirring occasionally until the meat is very tender.
06 - Uncover and cook an additional 10 minutes to slightly reduce the cooking liquid.
07 - Stir in sour cream and gently heat for 2 to 3 minutes until warmed through. Adjust seasoning to preference.
08 - Serve hot alongside mashed potatoes and a generous spoonful of lingonberry preserves.

# Expert Advice:

01 -
  • The meat becomes so tender it practically dissolves on your tongue, making it feel like a luxury dish even though it's pure comfort food.
  • Those juniper berries and lingonberries give you an authentic Nordic flavor you can't fake with shortcuts—it's the real thing.
  • It's gluten-free, naturally elegant, and comes together in less than two hours of mostly unattended cooking.
02 -
  • Never let the sour cream boil after you add it, or it will curdle and ruin the silky texture you've worked for—keep it at a gentle warmth.
  • If you can't find fresh juniper berries, they're worth ordering online; they transform this from a regular stew into something that tastes like you've cooked in a Nordic kitchen for years.
03 -
  • A splash of dark beer or red wine poured in with the stock adds a subtle sweetness and deepens the color—it's a secret that Finnish cooks have known for generations.
  • Make this a day ahead if you can; the flavors mellow and marry together beautifully, and the stew reheats better than it cooks fresh.
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