Cubed meat / stew
Reindeer and root vegetable pot with white wine gravy
Reindeer browned and simmered with carrots, parsnips and potatoes in a gravy loosened with white wine, cooked until the gravy coats a spoon.
Instructions
Heat the olive oil in a large pot and brown the reindeer on all sides, then add the onion and let it soften. Scatter over the flour and stir for a minute, pour in the wine and let it bubble down, then add the stock, carrots, parsnips, potatoes, thyme, bay leaf, pepper and salt.
Cover the pot and turn the heat to low. Let it simmer gently for 45–60 minutes, until the potatoes are fork-tender and the gravy has thickened. Taste and season, then serve hot with fresh herbs over the top.
Tips
- Searing the reindeer in a separate hot pan first gives a deeper, roastier flavour.
- To thicken the gravy further, stir in a tablespoon of cornstarch slaked in 2 tablespoons of cold water.
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