Today, I started preparing reindeer stew and mashed potatoes... late (!), but this dish turned out to be a delicious and a real formidable family dinner! A note to self: why don't I prepare this more often?!
I prepared reindeer stew with an Italian twist, rather than following a classic Finnish Lapland version of sautéed reindeer.
- 4 tbsp of evoo
- 2 red onions, chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 2 celery stalks, diced
- a twig of rosemary
- 800 g of reindeer stew meat
- 400 g of cherry tomatoes
- 5-7 dl of red wine water
- salt & pepper
- 2 bayleaves
- 80g of butter
First, I fried the veggies (all except tomatoes) in evvo for about 7-10 minutes. Then I added the reindeer meat, and carried on frying on high heat for 5 minutes, after which I poured in some red wine (maybe 5-7 dl) and I let the alcohol evaporate. Next, I lowered the temperature and added water (just enough to cover the meat), cherry tomatoes, a knob of butter, and the bay leaves. I let the stew simmer until meat was tender.
In my potato mash I put plenty of butter and cream! Naughty, naughty! But deliciously naughty!
Our teenagers dropped dollops of lingonberry jam to Finnish (sic!) off their dishes! In Finland we often put jams made out of forest berries in our foods. The Swedes and Norwegians do the same. I suppose that is our way to marry savory and sweet (comp. sweet and sour).
#arktinen #arctic #possiblythebestmeat #leanmeat
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