Reindeer Stew with Rutabaga Purée & Lingonberry Mash

Mark’s Daily Apple reader Monique submitted this Primal Blueprint recipe video as her entry to this year’s Primal Blueprint Recipe Video contest. This is one in a series of recipe videos, workout videos, Grokfeasts and other contest submissions that will be published all week long. View them all and vote for your favorites later this week. Grok on!

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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4 thoughts on “Reindeer Stew with Rutabaga Purée & Lingonberry Mash”

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  1. I am so making this when deer season starts and I fill my freezer back up with Alabama whitetail deer (no reindeer here)! I am a huge fan of cauliflower mash and mix it regularly with potatoes for the less than primal members of the family. They never notice! I’ve also done turnip, onion, and potato as the same cheat. Next rutabagas!! And without lingonberries, I’ll sub cranberries or maybe even raspberries. That kick of sweet/tart on the side sounds wonderful. Great recipe and video! It’s so cool to hear from folks from all over!

    1. Thanks a lot! The combo of the tart berries with the meat really is sensational. I ration them out when I eat this so I get it with each bite! When I first made this with the rutabaga instead of potatoes I was shocked at just how similar the texture was. Rutabagas are also something a lot of people haven’t necessarily gone out of their way to try either so I hope this will give someone the nudge to try something new this week!

  2. Nice to see a recipe from Finland! Especially since to cook is not a finn. One of the traditional ways to simmer the reindeer is with red wine in an oven. Btw, if you want to eat reindeer but without such a heavy side you can just heap reindeer on your plate and add quacamole and salsa. I promise you, this combo has no peers!