Creamy Norwegian Reinsdyrgryte with Wild Lingonberries

Name: Creamy Norwegian Reinsdyrgryte with Wild Lingonberries
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Reindeer meat; Vegetable oil; Onions; Garlic cloves; Red wine; Heavy cream; Beef stock; All-purpose flour; Butter; Wild lingonberries; Sugar; Balsamic vinegar; Dried thyme; Salt; Black pepper

A luxurious reindeer stew with a fruity twist

Savory and creamy, this traditional Norwegian reindeer stew is enriched with wild lingonberries, offering a delicate balance between the gamey richness of meat and the tart sweetness of berries.

3 h
6
Intermediate

Ingredients

For the Reindeer Stew

Reindeer meat

1 kg, cubed

Vegetable oil

2 tablespoons

Onions

2, finely chopped

Garlic cloves

3, minced

Red wine

200 ml

For the Creamy Base

Heavy cream

400 ml

Beef stock

600 ml

All-purpose flour

3 tablespoons

Butter

1 tablespoon

For the Lingonberry Mix

Wild lingonberries

150 g, fresh or frozen

Sugar

3 tablespoons

Balsamic vinegar

1 tablespoon

For the Seasoning

Dried thyme

1 teaspoon

Salt

To taste

Black pepper

To taste

Preparation

Preparing the Reindeer Meat

Cut meat

Cut the reindeer meat into 1-inch cubes.

Season meat

Season the meat with salt and pepper to taste.

Sear meat

In a large pot, heat oil over medium-high heat and sear the meat until browned on all sides, about 5 minutes.

Preparing the Lingonberry Mix

Combine ingredients

In a small saucepan, combine lingonberries, sugar, and balsamic vinegar.

Simmer mixture

Simmer over low heat until the berries burst and the mixture thickens, about 10 minutes.

Cool mixture

Set aside to cool.

Cooking Process

Braising the Meat

After searing, remove the meat and sauté chopped onions and garlic until translucent. Add the red wine, scrape up any browned bits, and simmer for 5 minutes.

Combining the Base

Return the meat to the pot, add beef stock, and simmer for 40–50 minutes, until meat is tender.

Creating Creaminess

In a separate small pan, melt butter and add flour; stir to make a roux. Gradually whisk in heavy cream, then add to the stew and let cook for another 10–15 minutes until thickened.

Do not let the cream boil or it may curdle. To prevent lumps, whisk the flour into the melted butter before adding broth for a smooth sauce.

Plating & Serving