Finnish Reindeer Slow-Cooked (Printable)

Slow-cooked tender reindeer with onions, sour cream, and tart lingonberries, served warm with mashed potatoes.

# What You'll Need:

→ Meat & Dairy

01 - 1.76 lbs reindeer meat, thinly sliced (substitute venison or beef if unavailable)
02 - 2 tablespoons butter
03 - 1 tablespoon 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 teaspoon salt
10 - ½ teaspoon 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, as preferred

# Step-by-Step Guide:

01 - Heat butter and vegetable oil in a large heavy-bottomed pot over medium-high heat. Add reindeer meat in batches, browning lightly on all sides. Remove browned meat and set aside.
02 - In the same pot, add sliced onions and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
03 - Return browned meat to the pot. Season with salt, black pepper, bay leaves, and juniper berries if using.
04 - Pour in beef or game stock and water. Bring to a gentle simmer, cover, and cook on low heat for 1 hour and 30 minutes, stirring occasionally, until meat is very tender.
05 - Remove the lid and continue cooking for 10 minutes to slightly reduce the broth.
06 - Stir in sour cream and cook for an additional 2 to 3 minutes until heated through. Adjust seasoning as needed.
07 - Plate hot with a side of mashed potatoes and a generous spoonful of lingonberry preserves for authentic Nordic flavor.

# Expert Tips:

01 -
  • The meat becomes so tender it practically melts on your tongue after slow cooking, and the sour cream rounds out everything with a silky richness.
  • Lingonberries cut through the richness with their tartness, creating a balance that tastes like authentic Nordic cooking without pretension.
  • It's naturally gluten-free and comes together in under two hours, making it elegant enough for guests but simple enough for a quiet weeknight.
02 -
  • Never skip browning the meat properly—it's not extra work, it's the foundation of flavor, and rushing this step makes the difference between a good stew and one that tastes one-dimensional.
  • Adding sour cream after the stew is done cooking keeps it from breaking or curdling, and stirring it in gently at the end is what gives it that silky, elegant texture.
  • Juniper berries are the ingredient that makes people ask what you did differently—don't leave them out if you can find them, even though they seem optional.
03 -
  • If your stock is particularly salty, use a bit less salt initially and taste at the end—it's easier to add salt than remove it, and sour cream tends to highlight salt more than you'd expect.
  • Make this a day ahead if you can; the flavors deepen overnight and reheating gently on the stovetop brings everything back to silky perfection.
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