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Creamy reindeer stroganoff

Creamy reindeer stroganoff

Preparation time 2h


4 portions



  • 400g Lapin Liha’s reindeer meat cubes
  • 25 g butter
  • 2 yellow onions, sliced
  • 2 cloves of garlic, minced
  • 2 tbsp paprika powder
  • 6 dl water
  • 1 tbsp veal stock concentrate
  • 2 dl creme fraiche
  • 150 g chanterelles, thawed
  • ½ dl finely chopped parsley
  • 6 gherkins, split lengthwise
  • salt and black pepper
  • For serving
  • boiled rice
    creme fraiche


  1. Heat the frying pan and add a knob of butter, sauté the onion and garlic. Add the meat and season with paprika, salt, and pepper. Fry until the meat gets a bit of color. Add water and stock and let it stew for about 1.5 hours.
  2. Add the crème fraîche and let it boil for about 10-15 minutes.
  3. Cook the rice according to the instructions on the package.
  4. Fry the mushrooms in butter, season with salt and pepper. Add the mushrooms and chopped parsley to the pan with the meat.
  5. Remove the pan from the heat, garnish with gherkins and serve with rice and crème fraîche.

Discover our delicious meat products.

  • Cold-smoked reindeer crumble 150g
  • Cold-smoked reindeer roast 100 g
  • Cold-smoked reindeer roast, 
thinly sliced, 80 g
  • Gourmet sautéed reindeer shoulder 
400 g

Get inspired by our receipes.

  • Hanna G’s style reindeer tortillas
  • Red deer crumble filling
for baked potato or bread
  • PLT sandwich
  • Reindeer topside steaks