Cubed meat / stew
Reindeer and root vegetable stew
A gentle, unhurried stew of reindeer, celery, carrots, parsnips and potatoes, held together by a thyme-scented broth.
Instructions
Heat the olive oil in a large Dutch oven over medium heat and add the diced onion and celery.
Let them soften gently for 5–7 minutes, until translucent but not coloured, and season lightly with salt and pepper.
Pat the sliced reindeer dry and sear it in batches over medium-high heat, in the same pot or a separate skillet, until lightly browned all over. Lift it out and set it aside.
Return the meat to the pot with the carrots, parsnips, potatoes, stock, bay leaf and thyme. Bring it to a gentle simmer, cover, and cook 30–40 minutes, until the roots are tender and the meat is soft. Fish out the bay leaf and thyme, taste for salt, and serve in deep bowls with parsley or dill over the top.
Tips
- A splash of dry red wine in the empty pot after the meat comes out, scraped up well, adds another layer.
- It tastes better the next day, once everything has settled together.
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