Cubed meat / stew
Reindeer stroganoff bake
Tender reindeer in a creamy mushroom and tomato sauce, finished in the oven until the top just catches.
Instructions
Warm the olive oil in a large pot or Dutch oven over medium heat and add the red onion.
Cook it until soft, 5–7 minutes, then add the mushrooms and keep going for about 10 minutes, stirring now and then, until their water has cooked off and they start to brown.
Stir in the crushed tomatoes, sour cream, Dijon, smoked paprika and black pepper.
Bring it to a gentle simmer, stirring, then turn the heat right down.
Whisk the cornstarch into the stock until no lumps remain.
Pour it slowly into the simmering sauce, whisking, until you can see it thicken. Leave it uncovered at a simmer for 15 minutes so the flavours settle and the sauce reduces a little.
Heat the oven to 350°F (175°C) and fold the reindeer into the thickened sauce.
Tip everything into a shallow baking dish and bake for 20–25 minutes, until it's bubbling and lightly browned on top. Let it sit for 10 minutes before serving.
Tips
- A splash of dry red wine once the mushrooms have cooked out adds real depth.
- Serve it over soft flatbread, or with mashed potatoes to catch the sauce.
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