Reindeer and potato bake with caramelised onion cream

Instructions

1. 1

   Heat the oven to 225°C (435°F) and melt the butter with the olive oil in a large skillet over medium heat.

2. 2

   Cook the sliced onions 15–20 minutes, until soft and deeply caramelised, then set them aside. Brown the ground reindeer in the same pan, seasoning well with salt and white pepper, and pour off any excess fat. Stir the caramelised onions and the smoked reindeer bits through the meat. That's your filling.

3. 3

   Grease a large, deep baking dish lightly.

4. 4

   Spread the potato sticks out to cover the base and sides, then spoon the reindeer and onion mixture evenly over them. If you want more texture, add a second layer of potatoes on top.

5. 5

   Bake uncovered for 10 minutes to get the potatoes going.

6. 6

   Take the dish out and pour the cream evenly over the whole surface, right to the edges. Back in the oven for another 50–60 minutes, until the cream has thickened, the filling is bubbling and the potatoes give easily to a fork. Let it rest 10 minutes.

7. 7

   Serve it straight from the dish, in generous spoonfuls.

8. 8

   Add a dollop of cranberry or blueberry jam to each plate and a handful of dressed greens on the side.