Tonight I prepared polenta and served it with reindeer stew and glazed carrots and parsnips.
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| Garnish the dish with chopped parsley and lingonberries or cranberries. |
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| For my reindeer stew, sauté, in a generous amount of olive oil, a finely chopped red onion and
shallot, three halved gloves of garlic, a 1-2 bay leaves, 2 twigs of rosemary, and a couple of
small celery stalks. Season with salt and black pepper. |
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| After few minutes, remove translucent garlic, bay leaves, twigs of rosemary and celery stalks. Now turn the heat up and add roughly 750 g of finely sliced reindeer meat and stir-fry for 10-15 minutes. Now add 2 dl of red wine and 4 dl of chicken stock and let quietly simmer for 45 minutes with a lid on. |
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| Next prepare glazed carrots and parsnips. Pour into a pot some extra virgin olive oil, 3 tbsp of butter, a splash of white wine vinegar, 1 tbsp of muscovado sugar, a pinch of dried thyme and white pepper, salt and 4 chopped carrots and let simmer for 7 minutes with a lid on. Then add 2-3 chopped parsnips and continue simmering until carrots are al dente. |
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