Creamy Renskav with Mushrooms and Lingonberries

Why You’ll Love This Recipe

• Classic Swedish comfort: tender reindeer in a silky mushroom-cream sauce over buttery mash.
• Fast and weeknight-friendly thanks to paper-thin meat that cooks in minutes.
• Balanced flavors: earthy mushrooms and thyme meet bright, tart lingonberries.
• Restaurant quality with simple, familiar techniques any home cook can master.

Grocery List

• Produce: Yukon Gold potatoes, mushrooms, yellow onion, garlic, fresh parsley, fresh thyme (optional), lingonberries or lingonberry jam
• Dairy: Unsalted butter, heavy cream, whole milk, sour cream or crème fraîche
• Pantry: Renskav (reindeer shavings), beef stock, Dijon mustard, soy sauce, neutral oil, juniper berries (optional), cognac or brandy (optional), kosher salt, black pepper

Full Ingredients

For the Creamy Renskav and Mushrooms

• 500 g paper-thin reindeer shavings (renskav), kept partially frozen so pieces separate easily
• 1 tbsp neutral oil (rapeseed or canola)
• 3 tbsp unsalted butter, divided
• 1 medium yellow onion (about 150 g), finely chopped
• 300 g mixed mushrooms (cremini, chanterelles, or button), sliced
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 4 juniper berries, lightly crushed (optional but traditional)
• 2 tbsp cognac or brandy (optional)
• 240 ml beef stock (1 cup), low-sodium
• 300 ml heavy cream (1 1/4 cups)
• 1 tsp Dijon mustard
• 1 tsp soy sauce
• Kosher salt and freshly ground black pepper, to taste

For the Mashed Potatoes

• 900 g Yukon Gold potatoes (about 2 lb), peeled and cut into 2.5 cm (1 inch) chunks
• 2 tsp kosher salt (for the cooking water)
• 60 g unsalted butter (4 tbsp)
• 180 ml whole milk (3/4 cup), warmed to about 60°C / 140°F
• 60 ml sour cream or crème fraîche (1/4 cup)
• Pinch of white pepper (optional), plus salt to taste

To Serve

• 120 ml lingonberry jam (1/2 cup), or fresh lingonberries if available
• 20 g fresh flat-leaf parsley, chopped (about 1/2 cup loosely packed)

Step-by-Step Instructions

Step 1: Prep your ingredients

Keep the renskav partially frozen so the thin shavings separate easily. Slice the mushrooms, finely chop the onion, mince the garlic, and chop the parsley. Measure the stock, cream, mustard, and soy so they are ready to go. Peel and cube the potatoes.

Step 2: Start the potatoes

Place potatoes in a pot and cover with cold water by 2.5 cm (1 inch). Add 2 tsp kosher salt. Bring to a gentle boil (95–100°C / 203–212°F) and cook until very tender, 12–15 minutes. While they cook, make the renskav.

Step 3: Sear the renskav

Heat a large skillet (28–30 cm/11–12 inch) over high heat until the oil shimmers. Add 1 tbsp oil and 1 tbsp butter. Sear the renskav in two quick batches, spreading in an even layer. Cook 30–60 seconds per side until just browned at the edges but still tender. Transfer to a warm plate and lightly season with salt and pepper. Do not overcook.

Step 4: Build flavor with onion and mushrooms

Reduce heat to medium. Add the remaining 2 tbsp butter. Sauté the onion for 3 minutes until translucent. Add the mushrooms and a pinch of salt; cook 5–6 minutes, stirring occasionally, until browned and their moisture evaporates. Add garlic; cook 30 seconds until fragrant. Stir in thyme and crushed juniper (if using).

Step 5: Deglaze and make the sauce

Deglaze with cognac or brandy (if using), scraping up browned bits; simmer 30 seconds. Stir in beef stock, Dijon, and soy. Increase heat to medium-high and reduce by about half, 3–4 minutes. Pour in the cream and bring to a gentle simmer (aim for 80–90°C / 176–194°F). Cook 5–7 minutes, stirring, until the sauce lightly coats the back of a spoon.

Step 6: Finish the renskav

Return the seared renskav and any juices to the pan. Simmer gently for 1–2 minutes to heat through; avoid boiling to keep the meat tender and the cream from splitting. Taste and adjust salt and pepper. If the sauce thickens too much, whisk in a splash of hot stock or water.

Step 7: Mash, plate, and garnish

Drain the potatoes well and let steam off for 1 minute. Mash or rice the potatoes. Fold in warm milk, butter, and sour cream. Season with salt and a pinch of white pepper. To serve, spoon a mound of mash into warm bowls, make a shallow well, and ladle over the creamy renskav and mushrooms. Scatter with chopped parsley and add a generous spoon of lingonberry jam on the side. Serve immediately.

Pro Tips

• Keep the meat cold: thin renskav browns best when still slightly frozen so it does not clump.
• Sear in batches and do not overcrowd the pan to prevent steaming.
• Warm your dairy: warm milk helps mash stay silky and prevents gumminess.
• Gentle heat for cream sauces: keep the simmer below a boil to avoid splitting.
• Balance is key: the tart lingonberries brighten the rich sauce—do not skip them.

Variations

• Venison or beef swap: If reindeer is unavailable, use 500 g paper-thin venison or well-marbled beef sirloin; cook the same way.
• Chanterelle special: Use 300 g chanterelles and finish with a squeeze of lemon for a woodsy, aromatic twist.
• Dairy-light: Substitute oat cream for heavy cream and olive oil for butter; the sauce will be slightly less rich but still velvety.

Storage & Make-Ahead

Refrigerate leftovers in separate containers: renskav with sauce and mashed potatoes, each covered, for up to 3 days. Reheat the sauce gently over low heat until steaming (at least 74°C / 165°F), loosening with a splash of stock or cream as needed. Reheat mash over low heat with a little extra warm milk. The sauce and meat can be frozen for up to 2 months; thaw overnight in the refrigerator. Mashed potatoes do not freeze well.

Nutrition (per serving)

Approximate: 1000 kcal; 30 g protein; 70 g carbohydrates; 62 g fat; 3 g fiber; 1200 mg sodium (varies with stock and salt). Includes 2 tbsp lingonberry jam per serving.