Name: Reindeer Stew with Mushrooms (Renskav) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Scandinavian
Ingredients: 500 g reindeer meat (thinly sliced, frozen); 500 g mushrooms (halved or quartered); 2 shallots (minced); 2 tbsp olive oil; 3 tbsp liquid stock reduction; 150 ml white wine; 120 ml cream; 2 tbsp breadcrumbs; Black pepper to taste

Jump to Recipe· 4.2 from 40 reviews

If you are looking for a comforting, rich, and deeply flavorful dish that feels like a warm hug on a chilly evening, then this Reindeer Stew with Mushrooms (Renskav) Recipe is exactly what you need. This Scandinavian classic combines tender slices of reindeer with earthy mushrooms in a creamy, wine-infused sauce that’s both hearty and elegant. Every bite delivers a beautiful balance of textures and tastes, making it a memorable centerpiece for any meal. Whether you are a fan of game meat or just love exploring new culinary traditions, this stew will quickly become one of your favorite go-to recipes.

Ingredients You’ll Need

The image shows a large white pot filled with cooked sliced mushrooms and pieces of brown meat mixed together. The mushrooms are small, cut in halves or quarters, with a smooth, light beige color and soft texture. The meat pieces are irregularly shaped, dark brown with a slightly rough, cooked surface. Both ingredients appear coated with some oil and specks of black pepper, giving a seasoned look. The pot rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These simple but essential ingredients come together to create a dish that is full of character and comfort. Each plays an important role—the reindeer meat for distinctive game flavor, mushrooms for earthiness, and the creamy sauce that ties everything together with a silky finish.

500 g reindeer meat (thinly sliced, frozen): The star of the dish, providing tender, flavorful protein with a unique gamey touch.

500 g mushrooms: Adds an earthy, meaty texture that complements the reindeer beautifully; small mushrooms or sliced larger ones work well.
2 shallots: These mild onions add sweetness and depth when sweated gently in oil.
2 tbsp olive oil: Used to soften the shallots and give a lovely base flavor.

3 tbsp liquid stock reduction: Concentrated stock that enriches the stew’s savory quality without watering it down.
150 ml white wine: Introduces bright acidity and complexity to balance the creaminess.
120 ml cream: For a luscious, velvety sauce that coats every ingredient.

2 tbsp breadcrumbs: Helps thicken the sauce while adding a slight texture contrast.
Black pepper: Freshly ground to season and enhance all the flavors.

How to Make Reindeer Stew with Mushrooms (Renskav) Recipe

A large white bowl filled with many thick, square pieces of frozen meat stacked unevenly, showing frost on their textured surfaces; behind it, another large white bowl brimming with whole white mushrooms that look clean and fresh; in the background, a clear glass filled with pale yellow wine next to a silver cup full of white cream, and a dark wooden pepper grinder; in the foreground, several small bowls contain golden olive oil, dark brown sauce, white grated cheese, and a small mound of salt, along with two whole shallots placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Step 1: Sauté Shallots Gently

Begin by heating a large pan and adding the olive oil. Mince the shallots finely and add them to the pan. Cook them on medium heat, letting them sweat gently until they become tender and translucent. Watch carefully to prevent browning; the goal is to soften and sweeten the shallots, building a flavorful foundation for the stew.

Step 2: Cook the Reindeer Meat

Next, add the thinly sliced reindeer meat straight from frozen or just lightly thawed so the slices separate easily. Sauté the meat over medium-high heat for 2 to 3 minutes, using a spoon to separate the slices as soon as possible. This quick cooking keeps the meat tender and allows it to develop a nice sear that adds to the overall richness of the dish.

Step 3: Add Stock Reduction and Wine

Turn the heat up to high, then pour in the liquid stock reduction and white wine. Stir everything together thoroughly so that the meat absorbs these flavorful liquids. Allow the mixture to cook for about 2 minutes to evaporate some alcohol and intensify the sauce base.

Step 4: Introduce the Mushrooms and Simmer

Halve or quarter your mushrooms depending on their size—small ones are perfect when cut in half. Add them to the meat mixture along with a good sprinkle of black pepper. Lower the heat to medium, cover the pan, and let everything simmer for 15 minutes. This step lets the mushrooms soften and their juices mingle with the sauce, creating a more complex, earthy flavor profile.

Step 5: Add Cream Carefully

To avoid curdling, pour the cream into a small bowl and mix in a few spoonfuls of the warm broth from the stew before adding the cream mixture back to the pot. Stir well to combine. This technique ensures the cream blends smoothly, adding a luxurious texture to the dish without any separation.

Step 6: Thicken the Sauce with Breadcrumbs

Finally, stir in the breadcrumbs, which help thicken the sauce and give it a slightly rustic touch. Lightly increase the heat and let the stew cook for another 5 to 10 minutes, stirring occasionally. This allows excess liquid to evaporate and the sauce to reduce to a rich, creamy consistency.

How to Serve Reindeer Stew with Mushrooms (Renskav) Recipe

Garnishes

A sprinkle of fresh herbs like chopped parsley or dill can add a vibrant burst of color and a fresh note that contrasts beautifully with the deep, meaty flavors. A little cracked black pepper on top also brings an inviting rustic look and a punch of spice.

Side Dishes

This stew pairs wonderfully with creamy mashed potatoes, buttery noodles, or even simple rye bread to soak up the luscious sauce. Steamed green vegetables or a crisp salad can provide a refreshing balance to the richness on the plate.

Creative Ways to Present

For a cozy dinner party, serve this Reindeer Stew with Mushrooms (Renskav) Recipe in individual rustic bowls or deep plates. You might also consider placing it over a bed of wild rice or pearl barley for an elegant twist that brings additional texture and substance.

Make Ahead and Storage

Storing Leftovers

This stew keeps well in the refrigerator for up to 3 days. Transfer it to an airtight container to preserve flavor and prevent it from absorbing other odors. The flavors tend to deepen with time, so leftovers can be even better the next day.

Freezing

You can freeze leftover stew by placing it in a freezer-safe airtight container. It will maintain its quality for up to 2 months. Make sure to cool it completely before freezing to keep the sauce texture intact.

Reheating

Reheat gently over low heat on the stove, stirring occasionally until warmed through. Add a little splash of cream or stock if the sauce seems too thick. Avoid microwaving at high heat as it can cause the cream sauce to separate.

FAQs

What cut of reindeer meat is best for this stew?

Thinly sliced and lightly frozen reindeer meat is ideal, as it cooks quickly and stays tender. If you can’t find reindeer, a lean game meat or venison cut sliced thinly can work as an alternative.

Can I substitute the mushrooms with something else?

While mushrooms add a lovely earthiness to the stew, you could try wild mushrooms for a deeper flavor or substitute with finely chopped celery for an interesting crunch and subtle acidity.

Is there a non-alcoholic alternative to white wine in the recipe?

Yes, you can replace the white wine with additional stock (vegetable or beef) combined with a splash of white grape juice or apple cider vinegar to mimic the acidity and depth that wine provides.

Can this recipe be made ahead of time?

Absolutely! This stew reheats beautifully and the flavors often improve after sitting a day. Just store properly in the fridge and warm gently when ready to serve.

How do I prevent the cream from curdling?

Stir a few spoonfuls of the warm broth into the cream before adding it to the hot stew. This gradual warming process helps the cream blend smoothly without curdling.

Final Thoughts

This Reindeer Stew with Mushrooms (Renskav) Recipe is truly a gem that celebrates the unique flavors of Scandinavian game meat combined with the comforting creaminess of a slowly developed sauce. Give it a try for your next dinner and enjoy the wonderful layers of taste, warmth, and tradition packed into every spoonful. It’s a lovely dish that invites you to savor both the food and the moment.