Finnish Reindeer Slow-Cooked (Printable)

Slow-cooked reindeer meat with onions, lingonberries, and sour cream for rich Nordic flavor.

# What you need:

→ Meat & Dairy

01 - 28 oz reindeer meat, thinly sliced (substitute venison or beef)
02 - 2 tbsp butter
03 - 1 tbsp vegetable oil
04 - ⅔ cup sour cream

→ Vegetables & Aromatics

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

→ Liquids

07 - 1¼ cup beef or game stock (gluten-free if necessary)
08 - ⅓ cup 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

# Directions:

01 - Heat butter and vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the sliced meat in batches until lightly golden on all sides. Remove and set aside.
02 - In the same pot, add onions and cook until soft and translucent, approximately 5 minutes. Add minced garlic and sauté for an additional minute.
03 - Return the browned meat to the pot. Season with salt, black pepper, bay leaves, and juniper berries, if using.
04 - Pour in the stock and water. Bring to a gentle simmer, cover, and cook over low heat for 90 minutes, stirring occasionally, until the meat is very tender.
05 - Remove the lid and continue cooking for 10 minutes to slightly reduce the broth.
06 - Stir in the sour cream and cook for another 2 to 3 minutes until heated through. Adjust seasoning to preference.
07 - Serve hot alongside mashed potatoes and a generous spoonful of lingonberry preserves for authentic flavor contrast.

# Expert tips:

01 -
  • The meat becomes impossibly tender after just ninety minutes of gentle simmering, falling apart on your fork without any fuss.
  • Sour cream and lingonberries create a sweet-tart-creamy balance that tastes far more complex than the simple ingredient list suggests.
02 -
  • Sour cream will curdle and split if it meets boiling heat; this is non-negotiable, so always lower the temperature before adding it and fold it in gently.
  • Don't skip the browning step—it's the difference between a pale, thin-tasting stew and something rich enough to warm you from the inside out.
03 -
  • Cook on the lowest heat possible; a stew that simmers aggressively becomes tough and stringy, while one that barely bubbles becomes silky and tender.
  • Make this dish a day ahead if you can—the flavors marry overnight and taste even better when reheated gently the next day.
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