Braised reindeer with creamy potato mash

Instructions

1. 1

   Melt the butter in a large, heavy pot over medium heat and add the diced onions.

2. 2

   Cook them slowly for 10–15 minutes, until soft, translucent and deeply caramelised, then scoop them out and keep the fat in the pot.

3. 3

   Turn the heat up a little and add the sliced reindeer in small batches.

4. 4

   Sear it on all sides until deeply browned, giving each batch room. Once it's all seared, pour in the stock, add the salt and bring it to a gentle simmer.

5. 5

   Drop the heat as low as it goes and cover the pot tightly.

6. 6

   Braise for 30–45 minutes, until the meat is fork-tender. A low oven works even better if you have the time: 150°C (300°F) for 1½ to 2 hours, depending on how thick the slices are. Keep the braising liquid warm.

7. 7

   Boil the peeled potatoes while the reindeer braises, about 20 minutes, until very tender.

8. 8

   Drain them well, return them to the pot and mash them smooth. Warm the milk with the remaining butter in a small pan, then whisk it into the potatoes along with the caramelised onions and black pepper. Season generously with salt.

9. 9

   Spoon a mound of mash onto each warm plate and make a well in the middle.

10. 10

    Spoon the tender reindeer and its braising liquid into the well, add a spoonful of cranberry or blueberry relish and a few dill pickles, and serve straight away.