Entree: Finland – Lapland – Poronkaristys (Slow-simmered Lapland reindeer stew in a savory cream gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (700 g) reindeer meat or lean venison, cut into 1 in (2.5 cm) cubes (such as reindeer)
- 2 tbsp (28 g) unsalted butter or butter and oil mixture
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 2 medium carrots, sliced (about 6 oz (170 g))
- 6 crushed juniper berries (about 0.106 oz (3 g)), lightly crushed
- 1 bay leaf
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef or game stock
- 1/2 cup (120 ml) heavy cream or 1/2 cup (120 g) sour cream
- 1 tsp (5 ml) Worcestershire sauce or a splash of soy sauce (optional, for depth)
- Lingonberry jam or fresh lingonberries for serving (optional)

Show original ingredient measurements

- 1.5 lb (700 g) reindeer meat or lean venison, cut into 1 in (2.5 cm) cubes (such as reindeer)
- 2 tbsp (28 g) unsalted butter or butter and oil mixture
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 6 crushed juniper berries (about 3 g), lightly crushed
- 1 bay leaf
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef or game stock
- 1/2 cup (120 ml) heavy cream or 1/2 cup (120 g) sour cream
- 1 tsp (5 ml) Worcestershire sauce or a splash of soy sauce (optional, for depth)
- Lingonberry jam or fresh lingonberries for serving (optional)

Instructions

1. Pat the reindeer cubes dry and season lightly with salt and pepper. Heat 1 tbsp (14 g) butter in a heavy pot or Dutch oven over medium-high heat and brown the meat in batches so pieces develop a deep crust; remove browned meat to a plate and set aside.
2. Add remaining butter to the pot. Sauté the sliced onion and carrots over medium heat until softened and beginning to color, about 6–8 minutes.
3. Return the browned meat to the pot. Sprinkle the flour over the meat and vegetables and stir to coat, cooking 1–2 minutes to remove the raw flour taste.
4. Add the crushed juniper berries, bay leaf, and pour in 2 cups (480 ml) stock, scraping up browned bits from the bottom. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently until the meat is very tender, about 1.5–2 hours.
5. Stir in the cream and optional Worcestershire sauce, simmer uncovered 10–15 minutes to meld flavors and thicken the sauce. Adjust seasoning with salt and pepper to taste. Remove bay leaf before serving.
6. Serve poronkaristys hot with mashed potatoes or boiled potatoes and lingonberry jam on the side. Garnish with a sprinkle of fresh parsley if desired.