7 Best Rated
Dishes with Reindeer

Poronkäristys is the traditional dish of Sámi people in Finland, Norway and Sweden, prepared by sautéing reindeer meat. The dish originates from the Arctic Lapland where the semi-nomadic, indigenous people called Sámi have been herding reindeers for a very long time. Thin slices of reindeer meat are usually sautéed in butter, with or without onions, and slowly simmered in beer or stock until they develop a tender and succulent texture. The most common and traditional accompaniments for the dish include creamy mashed potatoes and lingonberry jam, but it can also be accompanied by pasta or rice. Although the dish can often be found in restaurants throughout Scandinavia, frozen meat can also be bought in most supermarkets. According to recent studies, along with being extremely tasty, reindeer meat is one the healthiest foods, high in B-12, omega-3, and omega-6, a possible reason why poronkäristys is consumed throughout the year.Expand

Reindeer hot dog is a Norwegian delicacy that can be found at Bergen's Trekroneren hot dog stand. The meat for the reindeer sausage comes from Northern Norway. The reindeer sausage is served in a hot dog bun and it's traditionally topped with mustard, lingonberry sauce, and crispy fried onions. This hot dog is beloved for its mild, sweet and savory, not too spicy and not too gamey flavor. The sausages are generously sized and have a casing on the outside that gives them an appealing snap when bitten into it. Expand

Reinsdyr mørbrad is a traditional game meat dish originating from Norway. The dish consists of reindeer steaks that are fried or grilled to perfection, usually in reindeer fat, butter, and oil. The meat of domesticated and farmed reindeer is lean, and the flavor is mild, pleasant, and not gamey at all. The steaks are usually seasoned with salt and pepper and served medium rare, and the texture shouldn't be chewy or heavy as is often the case with game meats. However, sometimes there's a slightly metallic taste. The meat is usually served with lingonberries, carrots, boiled new potatoes, or mashed potatoes on the side.Expand

Finnbiff is a Norwegian stew made from thinly sliced reindeer meat, simmered with ingredients such as onions, mushrooms, cream, and sometimes juniper berries to create a rich and hearty dish. It originates from the northern regions of Norway, where reindeer herding has been an important part of Sámi culture for generations. The use of thin shavings of meat comes from a practical approach to cooking in cold climates, allowing the meat to cook quickly and evenly over open fires or in simple pots. Over time, the dish evolved from a campfire meal for herders into a well-known recipe served in homes and restaurants across the country. Preparation begins with browning the frozen or semi-frozen slices of reindeer in butter, which helps develop flavor and prevents the meat from stewing too early. Onions and mushrooms are added, followed by cream or sour cream to create a smooth sauce, with juniper berries or thyme sometimes included for aroma. The stew is usually served with boiled or mashed potatoes, lingonberry preserves, or flatbread, which complement the richness of the meat. One notable feature of finnbiff is that it retains the distinct taste of reindeer while becoming tender through the slow cooking process, making it both robust and refined. Today it is enjoyed throughout Norway, especially in the north, served in mountain lodges, local restaurants, and family kitchens, often as a warming meal during the colder months or offered to visitors seeking regional cuisine.Expand

Reinsdyrgryte is a hearty reindeer stew from Norway, particularly common in the country’s northern regions where reindeer herding is an important part of the Sámi way of life and Arctic culinary culture. This dish features reindeer meat, typically sliced thin or cut into chunks, slowly simmered in a creamy base often enhanced with onions, mushrooms, and aromatic elements like juniper berries or thyme. The result is a rich, warming dish suited to the cold climate of northern Scandinavia, where hearty, nourishing meals are a natural part of daily life. Reindeer meat is valued for its lean, tender quality and its mild game flavor, which absorbs and complements the creamy sauces and forest-scented herbs used in cooking. The stew is typically cooked over low heat to ensure the meat becomes soft and infused with flavor. Although it is especially popular in areas with Sámi influence, it is served throughout Norway in wintertime menus, mountain lodges, and holiday celebrations, often accompanied by mashed potatoes, lingonberry jam, or root vegetables.Expand

Dyrestek med vilsaus is a traditional meat dish originating from Norway. The dish consists of reindeer roast that's served with game sauce. The roast is made with a combination of milk, butter, suet, leg of reindeer, and seasonings, while the sauce consists of red currant jelly or jam, sour cream, flour, butter, and brown goat cheese. Strips of suet are stuffed in the reindeer meat, which is rubbed with salt and pepper, then browned in butter in a pan. Once browned, the milk and water are added to the pan, which is covered with a lid, and the meat is simmered for about 2 hours, then removed from the pan when completely cooked. The reindeer meat is sliced and arranged on a platter, then garnished with parsley and tomatoes, while the sauce is served on the side. Typical accompaniments to the dish include potatoes or any kind of green vegetable.Expand

Caribou stew is a traditional stew and a specialty of Nunavut cuisine. The stew is usually made with a combination of boneless caribou (wild North American reindeer) cubes, onions, celery, red wine, tomato paste, bay leaves, thyme, potatoes, carrots, turnips, beef stock, oil, salt, and pepper. The celery and onions are cooked in oil with some flour. The caribou meat is seasoned and browned in oil, then placed into the other pan with water, stock, wine, bay leaves, tomato paste, and thyme. The mixture is brought to a boil and it's then simmered for about two hours over low heat. Later on, the potatoes, carrots, and turnips are added to the stew and it's simmered until everything is tender. It's recommended to serve caribou stew with bannock on the side. If caribou is unavailable, it can be replaced by elk, venison, or beef.Expand