Reindeer neck and shank stew

This is a very rare delicacy: I haven’t seen neck or shank slices sold even in any stores selling reindeer meat. So tasty and tender meat if you only are lucky enough to get some. I’m not sure if the word slice is correct, but I could not find any better word for “kiekko”. Anyhow, I mean meat cut in the shape of a disk, part of a round bone in the middle of it.

And as you already have noticed, we used reindeer shank and neck slices to make a most delicious stew, which after four hours of simmering was so delicious and tender. This was the first time we have eaten reindeer shank as well as neck, but if ever possible, I’d like to have much, much more! However, I’m sure that the stew is tasty made from any part of the reindeer.

PORTION: 4-5 servings
TIME TO MAKE: 4,5 hours


  • 500 gr reindeer shank slices
  • 500 gr reindeer neck slices
  • 2 shallots
  • 5 garlic cloves
  • 2 carrots
  • 1 celery shaft
    6,6 dl cream
  • 1 tablespoon of seasoned salt
  • 2 teaspoons of Scandinavian Forest -spicemix
  • salt, black pepper


Preheat the oven to 150°C (302°F)

Dry neck and shank slices and rub with salt and pepper.

In a dry hot frying pan, quickly fry on both sides.

Put them into an oiled oven casserole.

Peel and cut shallots, carrots and garlic cloves. Add into the casserole.

Mix together cream, seasoned salt and Scandinavian Forest spice and add into the casserole.

Let simmer in the oven under a lid for about four hours.

Serve with potatoes or/and pasta.

Tags: reindeer meat reindeer neck reindeer shank stew Finnish cuisine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s