Bake
Reindeer and potato pot-steamed bake
Quartered potatoes and sliced reindeer layered in a covered pot with caramelised onions and just enough stock to steam everything tender.
Instructions
Melt the butter in a large, heavy pot over medium heat and add the sliced onions.
Cook them 8–10 minutes, until soft and lightly caramelised, season lightly and take the pot off the heat.
Arrange the quartered potatoes in the bottom of the pot, cut side up.
That way they steam rather than stew. Lay the sliced reindeer over them and season both with salt and pepper.
Pour in the stock until it comes about halfway up the potatoes.
Spoon the onions over the top, cover the pot tightly and braise at 175°C (350°F) for 45–60 minutes, until the potatoes are fork-tender. On a grill, the method is the same as long as the lid stays on.
Let it rest 10 minutes out of the oven.
Serve it straight from the pot, with thyme or chives scattered over.
Tips
- A mix of beef and reindeer stock gives the pot more depth than either alone.
- Searing the reindeer in a separate pan first makes for a firmer, better-looking layer.
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