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.
Instructions
Cut the reindeer into bite-sized cubes, about 2–3 cm, and season them lightly with salt and pepper.
Melt the butter in a large Dutch oven over medium-high heat and brown the cubes in batches, giving them room. Lift them out, then cook the sliced onions 8–10 minutes, until soft and deeply caramelised, and set them aside with the meat.
Pour the stock into the pot with the onions and bring it to a gentle boil.
Turn the heat straight down and skim off any foam. Return the reindeer, cover and simmer gently for 30–40 minutes, until the meat is fork-tender. Taste and season.
While it simmers, whisk the flour into a little cold stock to make a smooth slurry.
Pour it into the stew slowly, stirring, until the liquid thickens. Add the cream in a steady stream, stirring until the stew is creamy and even, then let it simmer another 10 minutes. Taste once more before serving.
Serve it hot, with thyme and parsley scattered over.
Creamy mash or crusty bread for dipping makes it a proper meal.
Tips
- Roasting the onions in the oven first, before they go into the pot, gives them even more sweetness.
- If you're using fresh reindeer rather than stewing cubes, sear it fast and add it back only for the last 15 minutes so it stays tender.
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