Finnish Reindeer Slow-Cook (Printable)

Savory slow-cooked reindeer paired with creamy sour cream and tart lingonberries for rich Nordic taste.

# What You’ll Need:

→ Meat & Dairy

01 - 28 oz reindeer meat, thinly sliced (substitute venison or beef if unavailable)
02 - 2 tbsp butter
03 - 1 tbsp 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 - 1/2 cup water

→ Seasonings

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

→ For Serving

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

# How To Make:

01 - Heat butter and vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the sliced reindeer meat in batches, browning lightly on all sides. Remove browned meat and set aside.
02 - In the same pot, add the sliced onions and sauté until soft and translucent, approximately 5 minutes. Add minced garlic and cook for an additional minute.
03 - Return the browned meat to the pot. Add salt, black pepper, bay leaves, and juniper berries.
04 - Pour in beef or game stock and water. Bring to a gentle simmer, cover, and cook on low heat for 90 minutes, stirring occasionally, until the meat is tender.
05 - Remove the lid and cook uncovered for an additional 10 minutes to slightly reduce the liquid.
06 - Stir in sour cream and cook for a further 2 to 3 minutes until thoroughly heated. Adjust seasoning to taste.
07 - Serve hot accompanied by mashed potatoes and a generous spoonful of lingonberry preserves.

# Top Suggestions:

01 -
  • The meat becomes fall-apart tender without any fuss, and that creamy sour cream finish feels indulgent but surprisingly simple.
  • Lingonberries add a bright tartness that cuts through the richness in a way that feels both unexpected and absolutely right.
  • It's the kind of one-pot dinner that fills your kitchen with the most incredible smell while you're doing something else entirely.
02 -
  • Add the sour cream off the heat or at the very end of cooking—if you add it to a rolling boil, it will separate and look broken instead of silky and rich.
  • Don't skip browning the meat; it's the difference between a good stew and one that tastes flat and one-dimensional.
03 -
  • If reindeer or venison feels like too much of a hunt, quality beef chuck works wonderfully—cut it into chunks instead of thin slices and cook it exactly the same way.
  • Crushing the juniper berries by hand instead of using whole ones releases their oils and makes the flavor way more pronounced.
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