Reindeer and Berry Stew
A hearty and flavorful stew featuring tender reindeer meat simmered with root vegetables and a touch of lingonberries for a sweet and tart contrast. This dish is a staple in Northern Norway, reflecting the traditional use of reindeer in Sami cuisine.
🧂 Ingredients
- 1 kg Reindeer meat(cubed into 2-inch pieces)
- 2 tbsp Butter
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and sliced)
- 2 medium Parsnips(peeled and sliced)
- 750 ml Beef or game broth
- 100 g Lingonberries(fresh or frozen)
- 2 tbsp All-purpose flour
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 sprigs Fresh thyme
👨🍳 Instructions
- 1
Pat the reindeer meat dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the meat helps it brown better. - 2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Brown the reindeer meat in batches, ensuring not to overcrowd the pot. Remove browned meat and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the carrots and parsnips and cook for another 5 minutes, stirring occasionally.
- 4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- 5
Gradually pour in the broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer.
💡 Tip: Using a whisk can help prevent lumps when adding liquid. - 6
Return the browned reindeer meat to the pot. Add the lingonberries and thyme sprigs. Stir to combine.
💡 Tip: Lingonberries can be found in specialty stores or online. - 7
Cover the pot, reduce the heat to low, and simmer gently for at least 2 hours, or until the reindeer meat is very tender. Stir occasionally.
💡 Tip: Low and slow cooking is key for tenderizing game meat. - 8
Remove the thyme sprigs. Taste and adjust seasoning with salt and pepper if needed. If the stew is too thin, you can simmer it uncovered for a bit longer to reduce, or thicken with a cornstarch slurry.
💡 Tip: A cornstarch slurry is made by mixing 1 tbsp cornstarch with 2 tbsp cold water.
💡 Pro Tips
- ✓Reindeer meat can be lean, so ensure you don't overcook it to keep it moist.
- ✓If lingonberries are unavailable, cranberries can be used as a substitute, though the flavor profile will be slightly different.
- ✓This stew tastes even better the next day as the flavors meld.
🔄 Variations
- Add a splash of red wine to the broth for added depth of flavor.
- Include other root vegetables like rutabaga or celery root.
- Serve with a dollop of sour cream or crème fraîche.