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Reindeer Stew with Mushrooms (Renskav) Recipe

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4.2 from 40 reviews

A hearty and comforting reindeer stew featuring tender thinly sliced reindeer meat cooked with mushrooms, shallots, and a flavorful cream sauce enhanced by white wine and stock reduction. This rustic dish is perfect for cooler weather and showcases traditional Scandinavian flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Meat

  • 500 g reindeer meat (thinly sliced, frozen)

Vegetables

  • 500 g mushrooms (halved or quartered)
  • 2 shallots (minced)

Liquids & Sauces

  • 2 tbsp olive oil
  • 3 tbsp liquid stock reduction
  • 150 ml white wine
  • 120 ml cream

Other

  • 2 tbsp breadcrumbs
  • Black pepper to taste

Instructions

  1. Prepare the shallots: Heat a large pan over medium heat and add 2 tablespoons of olive oil. Mince the shallots and add them to the pan. Sweat the shallots gently until they become tender but not browned, adjusting the heat lower if necessary to prevent browning.
  2. Sauté the reindeer meat: Add the thinly sliced frozen reindeer meat straight from the freezer, or slightly thawed so slices separate easily. Sauté the meat over medium-high heat for 2-3 minutes, stirring and separating slices with a spoon as soon as the pan is hot enough.
  3. Add stock and wine: Increase the heat to high and pour in 3 tablespoons of liquid stock reduction and 150 ml white wine. Stir well to combine and cook for 2 minutes to reduce slightly.
  4. Add mushrooms and simmer: Add the halved or quartered mushrooms to the pan along with a sprinkle of black pepper. Lower the heat to medium, cover the pan, and let the stew cook gently for 15 minutes to let flavors meld.
  5. Incorporate cream safely: Pour the 120 ml cream into a small bowl. Ladle a few spoonfuls of the hot broth from the stew into the cream and stir well to temper it. Then pour the cream mixture back into the pan and stir gently to combine without curdling.
  6. Thicken the sauce: Add 2 tablespoons of breadcrumbs to the pot and stir them into the sauce. Increase the heat slightly and cook uncovered for another 5-10 minutes, stirring occasionally, until the sauce has thickened and reduced to your liking.

Notes

  • Using frozen reindeer meat sliced thin ensures quick, even cooking and tender texture.
  • Mushroom size can be adjusted to preference; smaller mushrooms halved work best for even cooking.
  • Tempering the cream with hot broth prevents it from curdling when added to the stew.
  • The breadcrumbs help thicken the sauce naturally without needing extra flour or starch.
  • This stew pairs wonderfully with mashed potatoes or lingonberry jam for a traditional touch.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Scandinavian

Find it online: https://allyumcooks.com/reindeer-stew-with-mushrooms-renskav-recipe/