Norwegian reindeer stew

Reinskav, shredded reindeer meat, is the main ingredient in traditional Norwegian finnbiff.

The stew is very tasty, and is usually made with a little sweet brown goat cheese (if you can find it) and served with lingonberry jam and mashed potatoes.

It's easy to make. Try the delicious recipe below:

Reindeer stew


(Makes 4 portions)

400 g shredded reindeer meat

2 tbsp butter for frying

250 g fresh mushrooms

150 g bacon

100 ml water

300 ml sour cream

100 ml milk

3 slices of ekte geitost (a type of sweet brown goat cheese)

5 crushed juniper berries 

1/2 tsp dried thyme



1. Remove the shredded reindeer meat from the freezer and leave it to thaw for a few minutes on the counter. It is best to fry the meat when it's still half-frozen.

2. Slice the mushrooms into wedges and the bacon into small cubes. Fry both in a pan with a little butter until brown. Remove the mushrooms and bacon and place them in a pot.

3. Reheat the frying pan and add a little more butter. Fry the meat at high heat in several batches until it starts to turn brown. Add the meat to the pot as you go along.

4. Add water to the pot, bring to the boil and lower the heat. Leave to simmer for 10 minutes.

5. Add the sour cream, milk, sweet brown goat cheese, crushed juniper, and thyme, and leave the mixture to simmer for 5 minutes. Season with salt and pepper to taste.

Garnish with a little fresh thyme and serve with mashed or boiled potatoes and stirred lingonberries.


Reindeer spend their whole lives roaming freely in the wild. This gives the meat an exotic natural flavour of the mountains.

Reindeer have always been a key part of Sami culture and Sami cuisine.

In Northern Norway, reindeer meat is a regional speciality, and it's served in a wide variety of dishes.

If you're visiting, you should definitely try the famous dish bidos, a delicious stew made with carrots, potatoes, and slow-cooked reindeer meat!

Get inspired by more tastes of the wild!

The Norwegian Cookbook

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