Finnish Reindeer Slow-Cooked (Printer View)

Tender reindeer meat slow-cooked with onions, broth, and lingonberries, topped with creamy sour cream.

# 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 - 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 as accompaniment

# Method Steps:

01 - Heat butter and vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Add reindeer meat in batches and brown 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 more minute.
04 - Return meat to pot and add salt, pepper, bay leaves, and juniper berries.
05 - Pour in stock and water, bring to a gentle simmer, cover, and cook on low heat for 90 minutes, stirring occasionally until meat is tender.
06 - Remove lid and cook for another 10 minutes to slightly thicken the sauce.
07 - Stir in sour cream and simmer for 2 to 3 minutes until heated through; season to taste.
08 - Plate hot with mashed potatoes and a generous serving of lingonberry preserves.

# Expert Advice:

01 -
  • The slow-cooked meat becomes so tender it practically dissolves on your tongue, which is deeply satisfying when you're genuinely hungry.
  • Sour cream and lingonberries create a sweet-tart-savory balance that feels both comforting and slightly surprising with every spoonful.
  • It's the kind of dish that actually improves your mood on gray days without needing any help from you beyond patience.
02 -
  • Never let the sour cream boil or it will curdle; add it off heat or over the gentlest possible warmth, stirring constantly.
  • The juniper berries are optional only if you're comfortable with losing the most distinctive part of this dish's character; they're what separates this from basic beef stew.
  • Thin-slicing the meat at the start matters more than you think—thick pieces won't cook through in the time the braise needs to develop its sauce.
03 -
  • Brown the meat properly even though it takes time; rushing this step means the entire stew tastes flat and one-dimensional.
  • A Dutch oven or any heavy-bottomed pot with a lid is non-negotiable; thin pots create hot spots that will burn the bottom while the top barely simmers.
  • Serve with mashed potatoes that have a little butter and milk in them—the creaminess complements the stew's savory depth.
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