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Swedish Reindeer Stew

A classic stew from Norrbotten, in northern Sweden.

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Reindeer Stew / Renskavsgryta

Serves 6


½ pounds slices of Reindeer meat (can be found frozen if not fresh)

1 yellow onion, chopped

1/4 pound chanterelle mushrooms

1 cup cream

5 crushed dried juniper berries

5 tablespoons blackcurrant jelly

Salt and freshly ground black pepper

two tablespoons chopped fresh parsley for serving

Boiled potatoes or rice, for serving


Fry the onion in butter with the meat. If the chanterelles are damp dry them in a pan over medium heat first. Then add the butter to the mushrooms and fry them for 5 minutes, then add them to the meat. Salt and pepper.

Pour in cream, juniper berries and jelly.

Decorate with chopped parsley.

Serve with boiled potatoes or rice and raw stirred lingonberries.