Sautéed Reindeer (Renskav)
Renskav Say it: REN-skahv
Renskav is a beloved everyday dish from Norrland in northern Sweden. Thinly sliced reindeer meat is quickly sautéed with onions, cream, and lingonberries to create a rich, slightly gamey stew-like meal. It is traditionally eaten during the colder months when reindeer are harvested, and its mild wild flavor paired with the tart sweetness of lingonberries makes it a true taste of the Swedish Arctic.
Sautéed Reindeer (Renskav)
Renskav
Pronounced REN-skahv
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the thinly sliced reindeer meat dry with paper towels and season with salt, pepper, and dried thyme.
Heat the butter and oil in a large skillet over medium-high heat until the butter stops foaming.
Add the reindeer slices in a single layer (work in batches if needed) and sear quickly for 1–2 minutes per side until just browned but still pink inside. Remove to a plate.
Lower the heat to medium, add the sliced onions to the same pan, and cook for 5–6 minutes until soft and golden at the edges.
Pour in the stock and scrape up any browned bits from the bottom of the pan.
Return the meat to the pan, add the cream and 2 tablespoons lingonberry jam, and simmer gently for 3–4 minutes until the sauce thickens slightly and coats the meat.
Taste and adjust seasoning. Serve immediately while hot.
Spoon extra lingonberry jam on the side for each diner to add as desired.
Regional variants
In some Norrland households a splash of dark beer or a few crushed juniper berries are added to the sauce for deeper flavor. Modern versions sometimes include sliced mushrooms or replace part of the cream with crème fraîche.
Cook's notes
- Reindeer meat is very lean; do not overcook or it will become tough. Aim for medium-rare to medium.
- If you cannot find lingonberry jam, red currant jelly makes a good substitute.
- For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir in at the end.
Serve with
Boiled or mashed potatoes, pickled cucumbers, and extra lingonberry jam.
Make ahead and storage
Best eaten fresh, but the cooked dish can be refrigerated up to 2 days and gently reheated with a splash of cream.
