Ingredients with Measurements:
- 2 lbs. reindeer meat, cubed
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 1 cup water
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 1 cup frozen peas
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the cubed reindeer meat and brown on all sides, about 5 minutes.
3. Remove the meat from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
5. Add the beef broth, red wine, water, bay leaves, thyme, rosemary, salt, and black pepper to the pot and stir to combine.
6. Return the browned reindeer meat to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 1 hour.
8. Add the cubed potatoes and sliced carrots to the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
9. Add the frozen peas to the pot and simmer for 5 minutes, or until the peas are heated through.
10. Remove the bay leaves from the pot and discard.
11. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 35 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 365
- Fat per serving: 10g
- Carbohydrates per serving: 26g
- Protein per serving: 38g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Red wine can be substituted with beef broth or apple cider.
Variations:
- Add chopped celery and parsnips to the pot with the onions and garlic.
- Use venison or elk meat instead of reindeer meat.
- Add a can of diced tomatoes to the pot with the broth and wine.
Tips and tricks:
- If the stew is too thin, mix 1 tbsp. cornstarch with 1 tbsp. cold water and add to the pot. Simmer for an additional 5 minutes to thicken.
- For a richer flavor, brown the reindeer meat in batches to avoid overcrowding the pot.
- Serve with crusty bread or over mashed potatoes.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
- Fresh herbs, such as thyme or rosemary, chopped and sprinkled on top.
Pairings:
- Serve with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Crusty bread or mashed potatoes.
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to the pot.
Food safety advice:
- Make sure the reindeer meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Reindeer meat has been a staple food for indigenous people in the Arctic regions for thousands of years.
Flavor profiles:
- The reindeer meat adds a gamey flavor to the stew, which is balanced by the sweetness of the carrots and the earthiness of the thyme and rosemary.
Serving suggestions:
- Serve the stew as a main course for a cozy winter dinner.
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Region: Finnish