Reindeer stew is fantastic autumn food. Along with almond mashed potatoes and Brussels sprouts with bacon, you are welcome to serve it to guests.
2 onions in strips
2 pk sliced mushrooms
1 kg reindeer meat in cubes (eg tenderloin)
1boks seterrømme
1 box of whipped cream
1/2 tbsp crushed juniper berries
2 ts pepper
1 scoop of blackcurrant juice
50 g brown cheese
Start by browning onions, mushrooms and reindeer meat in butter. Pour on sour cream and cream. Add juniper berries, pepper, blackcurrant juice and brown cheese. Let them cook until the meat is tender. The cooking time for reindeer stew depends on the type of meat you use.
You can easily make the potato puree by peeling and boiling (pulling) 1 kg of almond potatoes. Pour off the water and steam them dry. Mash the potatoes, add 1/2 packet butter and approx. 3 dl cream (to suit consistency). Taste with approx. 1 teaspoon salt and 1 teaspoon pepper.
Recipe for Brussels sprouts with bacon can be found HERE.
Serve reindeer stew with mashed potatoes, Brussels sprouts and preferably cranberry jam.
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