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How to make sautéed reindeer stew

Make Sautéed Reindeer Stew

9
STEPS
TOOLS
Supplies!

Supplies!

Rinse mushroom.

Rinse mushroom.

Put the frozen reindeer in frying pan (without oil or butter) to dry it and to divide it into smaller pieces.

Put the frozen reindeer in frying pan (without oil or butter) to dry it and to divide it into smaller pieces.

Divide!

Divide!

Make sure all water/fluid is evaporated.

Make sure all water/fluid is evaporated.

Grind the pink peppercorns.

Grind the pink peppercorns.

Put reindeer meat in dry pot.

Put reindeer meat in dry pot.

Fry mushroom until the water is evaporated.

Fry mushroom until the water is evaporated.

Water. Gone.

Water. Gone.

Grind juniper berries.

Grind juniper berries.

Put mushroom into same pot as reindeer meat.

Put mushroom into same pot as reindeer meat.

Add pink peppercorns and juniper berries.

Add pink peppercorns and juniper berries.

Add cr\u00e8me fraiche and cream.

Add crème fraiche and cream.

Stir and let simmer for 15-30 minutes.

Stir and let simmer for 15-30 minutes.

Put potatoes in oven safe dish (175 degrees Celsius for 45-50 minutes). Put oil on top and salt.

Put potatoes in oven safe dish (175 degrees Celsius for 45-50 minutes). Put oil on top and salt.

After done, serve stew with potatoes and some kind of jelly. So Scandinavian!

  • 240.0g Sautéed reindeer
  • 200.0g Chanterelles
  • 200.0g Crème fraiche
  • 200.0g Cream
  • 12.0 Juniper berries
  • 15.0 Pink peppercorns
  • 1.0Tbsp Dijonmustard
  • 1.0Tbsp Soy sauce (chinese)
  • 1.0tsp Cayenne pepper
  • Salt
  • Pepper