Polenta con stufato di renna (reindeer), carote e pastinache glassate

Tonight I prepared polenta and served it with reindeer stew and glazed carrots and parsnips.

Garnish the dish with chopped parsley and lingonberries or cranberries.

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.
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.
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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