Cubed meat / stew
Reindeer stew in red wine with root vegetables
A bourguignon with reindeer instead of beef: cubes browned hard, then a slow braise in red wine with carrots, mushrooms and bay.
Instructions
Heat the oil in a heavy pot over medium-high heat and brown the reindeer cubes in batches, giving them room so they colour rather than steam. Set them aside.
Turn the heat to medium and soften the onions and garlic in the same pot, then stir in the tomato paste and cook it for 2 minutes to deepen it.
Scatter the flour over, stir it through, then pour in the red wine gradually, scraping the bottom of the pot to lift the browned bits.
Return the meat to the pot with the carrots, mushrooms, stock, bay leaves, thyme, salt and pepper.
Cover and simmer over low heat for 2 to 2½ hours, until the meat gives to a fork and the sauce has thickened.
Scatter parsley over and serve hot, with creamy mash or a loaf of dark rye.
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