Entree: Svalbard and Jan Mayen – National Cuisine – Reinsdyrgryte (Reindeer Stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 35 min

Ingredients

- 1.5 lb (680 g) reindeer or venison stewing meat, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 carrots, cut into 1/2-inch rounds (about 8 oz / 225 g)
- 1 small rutabaga (swede), peeled and chopped (about 10 oz / 280 g)
- 8 oz (225 g) cremini or button mushrooms, halved
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dry red wine (or additional beef stock)
- 2 cups (480 ml) beef or game stock
- 2 tsp (6 g) juniper berries, lightly crushed
- 2 bay leaves
- 1 tsp (4 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) heavy cream or sour cream
- 2 tbsp (30 ml) lingonberry or cloudberry jam, plus extra for serving
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Boiled potatoes or mashed potatoes, to serve

Instructions

1. Pat reindeer pieces dry and season lightly with salt and pepper. Heat butter and oil in a heavy-bottomed pot over medium-high heat until shimmering.
2. Working in batches, brown the meat on all sides without overcrowding the pan; remove browned pieces and set aside.
3. In the same pot, add onion and cook until soft and lightly caramelized, about 6–8 minutes. Add garlic and mushrooms and sauté 2–3 minutes.
4. Sprinkle flour over the vegetables, stir to coat and cook 1–2 minutes to remove raw flour taste. Deglaze the pot with red wine, scraping up browned bits from the bottom.
5. Return the browned reindeer to the pot. Add carrots, rutabaga, crushed juniper berries, bay leaves, thyme, and beef stock. Bring to a gentle boil.
6. Reduce heat to low, cover, and simmer gently for 1.5–2 hours, or until meat is very tender and vegetables are cooked through. Check occasionally and add a splash more stock if the stew becomes too thick.
7. When meat is tender, remove bay leaves and stir in heavy cream or sour cream and lingonberry jam. Simmer uncovered 5–7 minutes to meld flavors and slightly thicken the sauce. Adjust seasoning with salt and pepper.
8. Serve the stew hot over or alongside boiled or mashed potatoes, garnish with chopped parsley, and offer extra lingonberry jam on the side.