Cubed meat / stew
Reindeer and caramelised onion pot pie
A kilo of onions cooked down to mahogany, built into a white wine gravy with seared reindeer cubes, then baked in ramekins under flatbread and melting cheese.
Instructions
Melt the butter in a large Dutch oven over medium-low heat and add the onions and garlic with a pinch of salt.
Now be patient: cook them for 60–90 minutes, stirring now and then. You're after deep caramelisation, not scorching, so turn the heat down if they start browning too fast. When they're soft and mahogany, take the pot off the heat.
Whisk the flour into the onions.
Cook it for 5–10 minutes, stirring constantly, until the raw flour smell has gone. Pour in the white wine, scraping the bottom of the pot, and let it reduce by half. Whisk in the stock slowly, then add the thyme, salt and pepper. Bring it to a gentle simmer and cook 20 minutes, until the sauce thickens a little.
While the sauce simmers, season the reindeer cubes generously.
Get a large skillet very hot with a splash of oil and sear the cubes in batches until browned all over. Add them to the pot of sauce and bring it back to a low simmer for 10 minutes so the meat takes on the flavour.
Heat the oven to 225°C (435°F).
Spoon the reindeer and onions into oven-safe ramekins or small bowls, with a slice of flatbread underneath and a second one on top. Scatter the grated halloumi or mozzarella over generously and bake 10–15 minutes, until the cheese is bubbling and golden. Finish with chives.
Tips
- A tablespoon of balsamic vinegar when you deglaze, just after the onions, adds a welcome sharpness.
- For a thicker stew, add a splash of red wine or a little cornstarch slaked in cold water near the end of the simmer.
You might also like
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.
Cubed meat / stew
Reindeer and onion cream stew
Reindeer cubes browned in butter and simmered with sweet caramelised onions, then finished with enough cream to turn the broth into a sauce.
Cubed meat / stew
Reindeer and root vegetable pot
Cubes of reindeer striploin with parsnip, carrot, swede and leek, simmered in a thyme-scented broth until everything is tender.