Entree: Sweden – Norrland / North Sweden – Sotare (Slow-braised northern Swedish reindeer stew with juniper and root vegetables)

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

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 2 hrs

Ingredients

- 1 lb (454 g) reindeer meat or venison, cut into 1-inch (2.5 cm) cubes (such as reindeer)
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) neutral oil (canola or rapeseed)
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef or game stock
- 1/2 cup (120 ml) dry red wine or additional stock
- 2 bay leaves
- 1 tbsp (8 g) crushed juniper berries, lightly smashed
- 2 medium carrots, peeled and cut into 1/2-inch (1.3 cm) rounds
- 1 small rutabaga (swede), peeled and cut into 1/2-inch (1.3 cm) cubes (about 10 oz / 280 g)
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) heavy cream (optional for a richer sauce)
- 1/2 cup (120 g) lingonberry jam or preserved lingonberries for serving
- Mashed potatoes for serving (about 2 lb / 900 g potatoes prepared)

Instructions

1. Pat the reindeer cubes dry and season with salt and pepper. Heat butter and oil in a heavy skillet or Dutch oven over medium-high heat and brown the meat in batches until well caramelized; transfer browned meat to a plate.
2. Reduce heat to medium, add the diced onion and cook until softened and lightly golden, about 6–8 minutes. Add the minced garlic and cook 1 minute.
3. Sprinkle the flour over the onions and stir for 1–2 minutes to form a roux. Gradually whisk in the stock and wine, scraping up any browned bits from the pan.
4. Return the browned meat to the pot. Add bay leaves, crushed juniper berries, thyme, carrots, and rutabaga. Bring to a simmer, cover, and braise gently on low heat for 1.5–2 hours, or until the meat is very tender. Alternatively, braise in a 325°F (160°C) oven.
5. When tender, skim any excess fat and stir in the heavy cream if using. Adjust seasoning with salt and pepper. Remove bay leaves before serving.
6. Serve Sotare hot with mashed potatoes and a spoonful of lingonberry jam at the side.