Cubed meat / stew
Reindeer and root vegetable pot
Cubes of reindeer striploin with parsnip, carrot, swede and leek, simmered in a thyme-scented broth until everything is tender.
Instructions
Brown the reindeer cubes lightly in a large pot over medium-high heat, with a splash of oil if you like. Lift them out and set them aside.
Turn the heat down and add the parsnip, carrots and swede. Let them soften gently for 5–7 minutes, then add the onion and garlic for another 3 minutes, until fragrant.
Pour in the stock, bring it to a gentle boil and drop it back to a low simmer. Add the bay leaf, thyme, salt and pepper.
Cover the pot and let it simmer quietly for 25 minutes, until the parsnip and swede are nearly tender and the broth has taken on their sweetness.
Add the quartered potatoes and the leeks and simmer uncovered for another 15–20 minutes, until the potatoes are fork-tender and the leeks have collapsed. Slide the reindeer back in and give it a final 5 minutes to warm through.
Taste and season, then ladle into deep bowls and finish with plenty of chopped parsley.
Tips
- Roasting the parsnips, carrots and swede first, before they go into the pot, gives the whole thing more depth.
- For a thicker broth, take out a cup of liquid, mash some of the cooked roots into it and stir it back in.
You might also like
Cubed meat / stew
Reindeer and barley stew
Reindeer simmered long and slow, then barley and potatoes stirred in until the whole pot thickens into something between a stew and a porridge.
Cubed meat / stew
Reindeer and caramelised onion pot pie
A kilo of onions cooked down to mahogany, built into a white wine gravy with seared reindeer cubes, then baked in ramekins under flatbread and melting cheese.
Cubed meat / stew
Reindeer and onion cream stew
Reindeer cubes browned in butter and simmered with sweet caramelised onions, then finished with enough cream to turn the broth into a sauce.