Cubed meat / stew
Rich reindeer bone base for stews and pot pies
Reindeer bones roasted dark with vegetables and tomato paste, then simmered for hours into a concentrated base you can build almost anything on.
Instructions
Heat the oven to 200°C (392°F) and roast the bones in a large dish for 20–25 minutes, turning them now and then, until deeply browned.
Add the carrots, celery and onions to the same dish and roast another 15 minutes, stirring once or twice. Spread the tomato paste over the vegetables and give it a final 10 minutes to caramelise.
Move everything into a large Dutch oven and pour in enough stock or water to cover the bones.
Add the thyme, bay leaf and black pepper, bring it to a boil, then drop the heat straight down to a bare simmer. Cover and leave it for 3½ to 4 hours, until the liquid has reduced and the bones are falling apart. Skim the fat off as it gathers.
Strain everything through a fine sieve or cheesecloth into a clean pot, pressing the solids to get all the liquid out, then discard the bones and vegetables.
Taste and season. If it's too thin, simmer it uncovered until it has the body you want. For a richer finish, stir in the cream or a red wine reduction. You now have a base for stews, sauces or a pot pie.
Tips
- A good beef or bone broth instead of plain water gives you far more flavour for the same effort.
- If this is going into a pot pie, chill the base completely before you build the pastry on top.
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