Bidos (Sami Reindeer Stew)

Ingredients

• 700g reindeer meat (stewing cuts, such as shoulder), cut into 3cm cubes
• 2 tbsp butter
• 1 large onion, sliced
• 1.2L water
• 4 medium potatoes, peeled and cut into chunks
• 2 carrots, peeled and cut into chunks
• 1 bay leaf
• Salt and black pepper, to taste
• Flatbread and lingonberry jam, for serving

Before you cook

• Cut the reindeer meat into roughly 3cm cubes, trimming off any large pieces of silverskin.
• Slice the onion and set it aside.
• Peel and cut the potatoes and carrots into chunks, keeping them separate from the meat until needed.

Steps

1. Melt the butter in a large heavy pot over medium-high heat.
2. Add the reindeer meat to the pot in a single layer and brown it on all sides, a few minutes per side.
3. Add the sliced onion to the pot and stir it in with the meat.
4. Cook for 2-3 minutes, until the onion starts to soften.
5. Pour in the water and add the bay leaf.
6. Bring the pot to a gentle simmer, uncovered, skimming off any grey foam that rises to the surface.
7. Simmer gently for 35-40 minutes, until the meat is starting to turn tender.
8. Add the potato and carrot chunks to the pot.
9. Season with salt and pepper.
10. Simmer for another 25-30 minutes, until the vegetables are cooked through and the meat is fully tender.
11. Taste the broth and adjust the salt and pepper if needed.
12. Ladle the stew into bowls and serve hot with flatbread and a spoonful of lingonberry jam on the side.