Entree: Norway – Northern Norway – Bidos (Hearty Sami reindeer stew with root vegetables and barley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) reindeer stew meat or venison, cut into 1-inch (2.5 cm) pieces (such as reindeer)
- 6 cups (1.4 L) beef or game stock (or water)
- 1 cup (200 g) pearl barley, rinsed
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) rutabaga (swede), peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium carrots, sliced, about 1 cup (130 g)
- 1 large onion, chopped (about 6 oz / 170 g)
- 2 tbsp (28 g) butter
- 2 bay leaves
- 6 juniper berries, crushed (optional, for authentic flavor)
- 1 tsp (1 g) dried thyme
- 1 1/2 tsp (9 g) fine salt, or to taste
- 1/2 tsp (1 g) ground black pepper, or to taste
- Fresh parsley for garnish (optional)

Instructions

1. Step 1: Pat the reindeer meat dry and season with a little salt and pepper. In a large heavy pot, melt 1 tbsp (14 g) butter over medium-high heat and brown the meat in batches until well caramelized; remove and set aside.
2. Step 2: Reduce heat to medium, add remaining 1 tbsp (14 g) butter, and sauté the chopped onion until translucent, about 4–5 minutes. Add crushed juniper berries and thyme and stir briefly to bloom the flavors.
3. Step 3: Return the browned meat to the pot, add the rinsed pearl barley and pour in 6 cups (1.4 L) stock. Add bay leaves. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cover and cook 30 minutes.
4. Step 4: After 30 minutes, add the rutabaga and carrots to the pot. Continue to simmer covered for another 20 minutes.
5. Step 5: Add the potatoes and simmer an additional 20–25 minutes until meat, barley, and all vegetables are tender and the broth has thickened slightly. Stir occasionally and add a splash of water if the stew becomes too thick.
6. Step 6: Adjust seasoning with salt and pepper, remove bay leaves, and discard. Serve hot, garnished with chopped fresh parsley if desired.