Entree: Svalbard and Jan Mayen – Northern Culinary Region – Reindeer Stew (Hearty Arctic stew of reindeer meat and root vegetables simmered in a savory broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) reindeer or venison stew meat, trimmed and cut into 1–1.5 in (2.5–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 2 tbsp (28 g) butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 3 cups (720 ml) beef stock
- 1 cup (240 ml) water
- 1 cup (240 ml) dark beer or additional stock (optional)
- 1 lb (450 g) potatoes, peeled and cut into chunks
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 8 oz (225 g) rutabaga or turnip, peeled and diced
- 1 tsp (5 g) crushed juniper berries
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- Salt to taste (start light; reindeer can be lean)
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) heavy cream (optional)
- 2 tbsp (40 g) lingonberry jam or cranberry preserves for serving (optional)

Instructions

1. Pat the reindeer cubes dry and season lightly with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat.
2. Brown the meat in batches until well seared on all sides; transfer browned pieces to a plate and set aside.
3. Reduce heat to medium, add butter, then sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute more.
4. Sprinkle flour over the onions and stir to form a roux, cooking 1–2 minutes to remove raw flour taste.
5. Gradually pour in beef stock, water, and beer if using, stirring to dissolve the roux and scrape up browned bits from the bottom of the pot.
6. Return the browned meat to the pot. Add potatoes, carrots, rutabaga, crushed juniper berries, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook gently for 1.5–2 hours until meat is tender.
7. Remove bay leaf and thyme sprigs. If using, stir in heavy cream and simmer 5 more minutes to thicken slightly. Adjust seasoning with salt and pepper.
8. Serve hot with a spoonful of lingonberry jam on the side or swirled into each bowl for a traditional sweet-tart contrast.