Reindeer and Leek Stew with Rosemary
A rustic stew combining wild reindeer with earthy leeks and aromatic rosemary, perfect for chilly Alaskan evenings. This alaskan-inspired slow cooker ready in about 75 minutes pairs cubed Reindeer shoulder, sliced Leeks, chopped Wild rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.8 lbs, cubed Reindeer shoulder
- 2, sliced Leeks
- 1 tbsp, chopped Wild rosemary
- 1.5 lbs, diced Potatoes
- 1 lb, sliced Carrots
- 1 medium, diced Onion
- 3, minced Garlic cloves
- 4 cups Chicken stock
- 1/2 cup Wine (optional)
- to taste Salt and pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.8 lbs cubed reindeer shoulder and sear for 5 minutes until browned on all sides.
- Step 2: Stir in 1 medium diced onion and 3 minced garlic cloves, cooking for 3 minutes until fragrant. Add 2 sliced leeks and 1 tbsp chopped wild rosemary, then cook for 5 minutes.
- Step 3: Pour in 4 cups chicken stock and 1/2 cup wine (if using). Add 1.5 lbs diced potatoes, 1 lb sliced carrots, and season with salt and pepper. Bring to a boil, then simmer for 45 minutes until meat is tender.
- Step 4: Use an immersion blender to puree half the stew, then return to the pot. Cook for another 10 minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Reindeer and Leek Stew with Rosemary take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Reindeer and Leek Stew with Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed reindeer shoulder from drying out.
Can I substitute ingredients in Reindeer and Leek Stew with Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Reindeer and Leek Stew with Rosemary for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Reindeer and Leek Stew with Rosemary?
Alaskan slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
