Entree: Svalbard and Jan Mayen – Southern Culinary Region – Reindeer Stew (Slow-simmered reindeer meat stew with root vegetables and juniper)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) reindeer meat (or venison), trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or butter
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 3 medium carrots, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef or game stock
- 1 cup (240 ml) water
- 1 tsp (2 g) crushed juniper berries
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1/2 cup (120 ml) sour cream or crème fraîche
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat reindeer cubes dry and season lightly with black pepper. Heat oil or butter in a heavy-bottomed pot over medium-high heat.
2. In batches to avoid crowding, brown the reindeer cubes on all sides, about 3–4 minutes per batch; remove and set aside.
3. Reduce heat to medium and add the chopped onion; sauté until softened, about 5 minutes. Add garlic and mushrooms and cook another 3–4 minutes until mushrooms release their liquid.
4. Sprinkle flour over the vegetables, stir to combine and cook 1–2 minutes to remove raw flour taste.
5. Gradually add the stock and water while stirring to deglaze the pot, scraping up browned bits. Stir in crushed juniper berries, bay leaves, and thyme.
6. Return browned reindeer to the pot. Bring to a gentle simmer, cover partially, and cook over low heat for 60 minutes.
7. Add carrots and potatoes to the pot, stir, recover, and simmer gently another 45–60 minutes until meat is tender and vegetables are cooked through.
8. Remove bay leaves. Stir in sour cream or crème fraîche and heat through gently—do not boil after adding cream. Adjust seasoning with salt and pepper.
9. Garnish with chopped parsley and serve hot with boiled potatoes, flatbread, or lingonberry jam on the side if desired.