Cubed meat / stew
Reindeer braised with root vegetables and a smoky glaze
Reindeer braised for hours with carrots, celery and a little barbecue sauce, then the liquid reduced right down into a glaze and brushed back over the meat.
Instructions
Pat the reindeer dry and season it generously with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat and brown the meat in batches, then lift it out. Soften the onion, carrots and celery in the same pot for 5–7 minutes, then add the garlic and chilli for a final minute.
Return the meat to the pot with the bay leaves, thyme, peppercorns and stock, and stir in the barbecue sauce.
Bring it to a gentle simmer, cover tightly and braise in a 150°C (300°F) oven for 3 to 4 hours, until the meat is fork-tender and the liquid has reduced a long way. Skim off any fat that gathers on top.
Lift the tender meat out and strain the liquid into a saucepan.
Bring it to a boil, then simmer uncovered for 20–30 minutes, until it thickens into something glossy enough to coat a spoon. Taste and season.
Warm the meat through in a skillet or grill pan.
Brush it with the reduced glaze and let it caramelise, then serve it over the rest of the sauce with thyme scattered over.
Tips
- A spoonful of the glaze whisked back into the braising liquid at the end deepens the smoke without overpowering it.
- For less smoke, drop the barbecue sauce and use a splash of balsamic with a teaspoon of smoked paprika instead.
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