Greenlandic Reindeer Stew with Arctic Herbs

About This Recipe

Reindeer (caribou) were introduced to Greenland in the early 20th century and have become an important food source. This stew combines tender reindeer meat with native Arctic flavourings — juniper berries, dried crowberries, and willow herb — producing a deeply earthy, slightly sweet braise that warms against polar temperatures.

Ingredients

Serves 4

• 800 greindeer (or venison) stewing meat, cut into chunks
• 3 tbspdried crowberries (or blueberries)
• 6 wholejuniper berries, lightly crushed
• 2 mediumcarrots, roughly chopped
• 400 mldark beef or game stock
• 2 tbspvegetable oil

Instructions

1. 1

   Sear the meat

   Heat oil in a heavy casserole over high heat. Season reindeer with salt and pepper; sear in batches until browned on all sides. Remove and set aside.

2. 2

   Build the braise

   In the same pot, add carrots and cook 3 minutes. Return meat, add juniper berries, crowberries, and pour over stock.

3. 3

   Slow cook

   Bring to a simmer, cover tightly, and cook on the lowest heat (or in a 150 °C oven) for 2–2.5 hours until the meat is very tender and the sauce has reduced.

4. 4

   Adjust seasoning

   Taste and season with salt. Stir in a small knob of butter for gloss.

5. 5

   Serve

   Spoon over mashed root vegetables (celeriac or parsnip) or boiled potatoes. Garnish with fresh lingonberry or extra crowberries.

Variations

• •

  Add a splash of aquavit or dark beer to the braising liquid

• •

  Include diced turnip for a more traditional Arctic flavour

Storage

Refrigerate for up to 4 days or freeze for 3 months.

Frequently Asked Questions