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Reindeer Stew     HT   MC  Finnish  140mins


Serves 4    Hot Game Vegetables Main Course Dairy Free Eggless Finland Scandinavia Scandinavian Europe

2 tbsp Plain Flour
450g/1lb Reindeer Meat, cubed
2 tbsp Vegetable Oil
1 Onion, chopped
4 Carrots, sliced
2 Large Potatoes, cubed
900ml/30fl.oz. Beef Stock


1. Place the flour on a large plate or in a large plastic bag and use to coat the meat on all sides, shaking off the excess flour.

2. Heat the oil in a large saucepan until very hot then add the flour-coated meat and brown on all sides.

3. Gradually add the stock, stirring then bring to the boil. Reduce heat, cover simmer for 1 ˝ hours or until tender.

4. Add the vegetables and salt, mix well then cover and simmer for a further 30 minutes. Serve hot, skimming any fat from the surface before serving with sugared Lingonberries.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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