Creamy Reindeer Stew on a Camp Stove
40 min
Perfect camp food — sear the reindeer shavings straight from frozen, toss in mushrooms and onion, pour over cream, and dinner's ready in 20 minutes.
stewcreamymeat
Perfect trail food — pack the jar ahead of time, pour over hot broth when you're ready, and you've got a proper hot meal anywhere.
Instructions
- 1
Cook the whole spelt according to the package instructions.
- 2
Get a frying pan really hot, then cook the reindeer shavings in butter for a few minutes until cooked through.
- 3
Use a julienne grater or a regular box grater to shred the carrots into thin strips.
- 4
Rinse the spinach in cold water to get rid of any dirt.
- 5
Tear the oyster mushrooms into thin strips with your hands.
- 6
Layer everything into the jar — spelt on the bottom first, then carrots, reindeer, spinach, oyster mushrooms, and thyme on top.
- 7
Pour the hot reindeer broth over everything and let it sit for a few minutes before eating.
Per average serving
558
Calories
kcal
40.1
Protein
g
102.9
Carbs
g
11
Fat
g
48.6g
Fiber
10.7g
Sugar
274mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
558
Calories
kcal
40.1
Protein
g
102.9
Carbs
g
11
Fat
g
48.6g
Fiber
10.7g
Sugar
274mg
Sodium
Tips from the kitchen
- Get the pan smoking hot before the reindeer goes in. Shavings are thin and cook in a couple of minutes, and a hot pan gives you a quick sear instead of grey, steamed meat.
- Cool the spelt down before it goes in the jar. If you layer it warm, it'll steam everything above it and the spinach wilts before you even pour the broth.
- Pack the spelt on the bottom and the spinach and mushrooms up top. The grains hold the most heat from the broth, and the greens up high get just enough to soften without going to mush.
- Tear the oyster mushrooms thin with your hands rather than slicing. The ragged edges catch the broth and soften faster once you pour it over.
- Bring the broth to a proper boil before pouring. It's the only heat the spinach and mushrooms get, so lukewarm broth leaves them raw and chewy.
Ways to vary it
- Swap the spelt for pearl barley or farro if that's what you've got in the cupboard. Both hold up well sitting in the jar.
- If reindeer is hard to find, thin-sliced venison or beef works the same way. Cook it the same, fast and hot in butter.
- A few strips of fresh kale instead of spinach hold their bite longer if you're packing the jar hours ahead.
Storage & leftovers
The packed jar keeps in the fridge for up to two days before you add broth, as long as the cooked reindeer and spelt have cooled first. Once you've poured the broth over, eat it that day. It doesn't freeze well since the spinach and mushrooms turn limp. If you've made the broth separately, keep it in the fridge and bring it back to a boil before pouring.
What to serve with it
A slice of dense rye or a wedge of flatbread is all you need on the side. If you're out on the trail, a thermos of the broth and a bit of brown cheese to nibble rounds it out.
UC
By Untrained ChefPublished 20 May 2026 · Updated 11 July 2026
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