Cubed meat / stew
Reindeer and barley stew
Reindeer simmered long and slow, then barley and potatoes stirred in until the whole pot thickens into something between a stew and a porridge.
Instructions
Put the reindeer, shallot, garlic and olive oil in a large pot and sear the meat on all sides over medium-high heat for 3–4 minutes, until lightly browned. Season well with salt and pepper.
Pour in the stock and bring it to a gentle boil, then drop the heat straight down and cover. Let the meat simmer quietly for 1½ hours, until it's fork-tender, skimming off any foam that rises.
While the meat cooks, rinse the barley. Add it to the pot with the diced potatoes and keep simmering, covered, for another 30–40 minutes, until the barley is tender and a fork slides into the potato. Stir now and then so nothing sticks to the bottom.
Taste and season; it should be rich and deeply savoury by now. Serve it hot, with thyme and a swirl of crème fraîche.
Tips
- A bay leaf in with the simmering meat is worth adding.
- For a thicker pot, mash about half a cup of the cooked potato and stir it back in before serving.
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