Cubed meat / stew
Reindeer and root vegetable stew
A plain, good stew: reindeer, potato and a handful of winter roots simmered in a lightly peppered broth until everything is soft.
Instructions
Warm the olive oil in a large pot and soften the onion and garlic, then add the reindeer, the diced potato, carrots, parsnip and celeriac, along with the stock, bay leaf, peppercorns and salt. Bring it to a simmer, cover, and cook gently for about 40 minutes, until the roots are tender and the meat is soft.
Fish out the bay leaf, ladle the stew into deep bowls and finish with plenty of parsley or chopped celery leaves. Serve it hot.
Tips
- A tablespoon of sour cream or crème fraîche stirred in at the table makes it richer.
- Crusty sourdough or a tray of roasted roots on the side rounds it out.
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