Cubed meat / stew
Reindeer and root vegetable pot
A clear, peppery broth simmered with carrots, celery and onion, with potatoes and reindeer added towards the end so nothing overcooks.
Instructions
Heat the olive oil in a large pot and soften the onion, carrots and celery for 6–8 minutes. Pour in the stock, add the bay leaves and peppercorns, bring it to a boil and then simmer gently for 20 minutes.
Add the cubed potatoes and the sliced reindeer, keeping the meat until last so it stays tender. Simmer uncovered for another 20–25 minutes, until the potatoes are fork-tender and the broth has reduced a little. Taste and season before serving.
Tips
- A splash of dry red wine during the simmer gives the broth more body.
- Serve it hot with chopped parsley, or a little melted reindeer fat over the top if you have some.
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