So, I haven’t put up a blog in a little while, but this being the Holiday Season I’m sure you all can forgive me for that. That being said…
Reindeer Stew:
Ingredients (serves 4)
- 600g reindeer meat (preferably shoulder), cut into cubes
- 150g bacon, sliced
- 1 carrot, chopped
- 2 sticks of celery, chopped
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 400ml game stock (or use beef stock)
- ½ bottle decent red wine
- 200g button mushrooms, sliced
- 3 juniper berries, lightly crushed
- 1 bay leaf
- 2tbsp plain flour
For the dumplings:
- 200g self-raising flour
- 105g butter
- 2tbsp thyme, chopped
- a little water
Method
- Fry the bacon in a little olive oil in a suitable casserole pan
- Add the carrots, onion, celery, and garlic and continue to cook gently until softened
- Remove the vegetables from the pan and set aside
- Dust the reindeer meat with seasoned flour, add a bit more oil to the pan and turn up the heat
- Brown the reindeer meat; you may need to do this in two batches
- Add the cooked vegetables back into the pan, along with the wine, stock, mushrooms, bay leaf and juniper berries and bring to the simmer
- Meanwhile, to make the thyme dumplings, place the ingredients into a food processor and blitz until you get a fine breadcrumb-like consistency. Now add a touch of water gradually, until you get a firm, but not too wet dough.
- Form the dough into golf ball-sized balls and float them on the top of the stew
- Cover and cook on a very low heat for 1½ – 2 hours
- Serve with lots of buttered green beans
Now this isn’t one of my recipes, mine tend to not use garlic (I’m kind of allergic to it) but I thought it was appropriate for the time of year. Enjoy 🙂
http://www.nordicnibbler.com/2010/12/reindeer-stew-reinsdyrgryte-with-thyme.html
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