📝 About This Recipe
Transport yourself to the snowy landscapes of Sápmi with Finnbiff, the quintessential Norwegian comfort food. This velvety stew features paper-thin shavings of reindeer meat sautéed to perfection and simmered in a rich, creamy gravy flavored with crushed juniper berries and goat cheese. It is a celebration of wild, earthy flavors that perfectly balances the sweetness of the forest with the savory depth of high-quality game.
🥗 Ingredients
The Meat and Aromatics
- 600 grams Reindeer meat (shaved or thinly sliced while semi-frozen)
- 3 tablespoons Butter (unsalted, for browning)
- 150 grams Bacon (thick-cut, diced into small pieces)
- 1 large Yellow onion (finely chopped)
- 250 grams Chanterelle or Cremini mushrooms (sliced)
The Velvety Sauce
- 2 cups Beef or Game stock (high quality)
- 1 cup Sour cream (Seterrømme or full-fat version)
- 1/2 cup Heavy cream
- 3-4 slices Brunost (Norwegian Brown Cheese) (or 50g, provides a caramel sweetness)
- 6-8 pieces Juniper berries (crushed with the side of a knife)
- 1 teaspoon Dried thyme
- to taste Salt and freshly ground black pepper
The Finishing Touches
- 2 tablespoons Lingonberry jam (stirred into the sauce)
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
If your reindeer meat is not pre-shaved, place it in the freezer for 45 minutes to firm up, then use a sharp knife to slice it into paper-thin shavings.
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2
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium-high heat until the fat renders and the bacon is crispy.
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3
Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot. Add 1 tablespoon of butter.
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4
Increase heat to high. Sear the reindeer shavings in small batches to ensure they brown rather than steam. Season lightly with salt and pepper as you go. Remove and set aside with the bacon.
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5
Add the remaining butter to the pot and sauté the mushrooms until they release their moisture and turn golden brown.
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6
Add the chopped onion to the mushrooms and cook for 4-5 minutes until translucent and soft.
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7
Return the meat and bacon to the pot. Pour in the stock and bring to a gentle simmer, scraping the bottom of the pan to release the flavorful browned bits (fond).
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8
Add the crushed juniper berries and dried thyme. Cover and simmer gently for 15-20 minutes to allow the meat to become tender.
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9
Lower the heat to medium-low. Stir in the sour cream and heavy cream. Ensure the stew does not come to a rolling boil once the cream is added to prevent curdling.
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10
Add the slices of Brunost (brown cheese). Stir until the cheese has melted completely, giving the sauce a rich, tan color and a hint of caramel sweetness.
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11
Stir in 2 tablespoons of lingonberry jam. This adds a necessary acidity to cut through the richness of the cream.
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12
Simmer uncovered for another 5-10 minutes until the sauce has thickened to your liking. Taste and adjust seasoning with more salt, pepper, or crushed juniper if desired.
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13
Garnish generously with fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
For the most authentic flavor, do not skip the juniper berries; they provide the essential 'forest' aroma characteristic of Scandinavian game dishes. If you cannot find Norwegian Brunost, substitute with a teaspoon of brown sugar and a dash of soy sauce for a similar depth. Always slice the meat while it is semi-frozen; this is the secret to getting those signature thin shavings that melt in your mouth. Be careful with salt early on, as both the bacon and the reduced stock will add salinity to the final dish. If the sauce is too thin, whisk a teaspoon of cornstarch with a little cold water and stir it in during the final 5 minutes of simmering.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes (the traditional way). Accompany with a side of extra lingonberry jam for a tart contrast. Add roasted root vegetables like carrots or parsnips for extra texture. Pair with a robust red wine like a Syrah or a dark, malty Norwegian ale. For a lighter touch, serve with steamed broccoli or sautéed green beans.