Shredded reindeer meat with bacon - Delicious venison stew!

Traditional Sami food


  • 800 gram shredded reindeer meat
  • 100 gram diced bacon
  • 1 pcs onion
  • 2 cloves garlic
  • 1 kg mushroom
  • 2 dl water
  • 2 dl whipped cream
  • 1 can sour cream
  • 2 tbsp finely chopped thyme
  • 5 pcs juniper berries
  • 2 tsp sherry vinegar/raspberry vinegar
  • 1 tsp sugar
  • salt and pepper
  • oil for frying


  • mashed potatoes
  • lingonberry

At the cold time of year, I think it's incredibly good to have warming pots. This venison stew is a classic and I have made a few small adjustments to make it absolutely perfect.


Step 1

Find a large pot and add the bacon and fry until golden. When the bacon is almost done, add finely chopped onion and garlic. Crush or finely chop juniper berries and add to the pot. Pour in the vinegar and sugar and mix well. Then add water, heavy cream, sour cream and finely chopped thyme and bring the pot to a boil over medium heat.

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Step 2

Find a frying pan and place the plate on high heat. Fry a little bit of the reindeer meat, and put this into a bowl when you're done. Cut the mushrooms into slices, fry them in the same pan and put everything in the bowl with the reindeer. When you have finished frying, pour a little water into the empty frying pan and boil the water so that you get all the good flavors that have settled at the bottom.

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Step 3

Pour the fried reindeer and mushrooms into the pot with the cream mixture and mix well. Turn the heat down to medium-low and put a lid on. The pot must now be left to infuse for 45 minutes. Remember to season with salt and pepper. Garnish with some finely chopped thyme and cranberries just before serving.

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