Creamy Norwegian Reinsdyrgryte with Wild Lingonberries
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
For the Creamy Base
For the Lingonberry Mix
For the Seasoning
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.
Plating & Serving
Creamy Norwegian Reinsdyrgryte with Wild Lingonberries
Creamy Norwegian Reinsdyrgryte with Wild Lingonberries
Plating
Ladle the stew hot into deep bowls, ensuring each serving has a generous amount of creamy sauce and a spoonful of the lingonberry mix on top.