John Myers
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Reindeer Ragout
The perfect reindeer ragout recipe with a picture and simple step-by-step instructions.
- 600 g Reindeer meat
- 0,5 l Malt beer
- 1,5 l Vegetable broth
- 2 tbsp Tomato paste
- 1 tsp Rosemary needles
- 5 Juniper berries
- 1 tsp Pine needles
- 2 Carrots
- 2 Onions
- Salt pepper
- 200 g Creme fraiche Cheese
- Fat for frying
- Rinse the reindeer meat, pat dry and cut into goulash-like pieces. Peel the onions and finely dice them. Clean the carrots and cut into cubes. Lightly crush the juniper berries and place in a tea egg along with the rosemary and pine needles.
- Heat the fat in a saucepan and sweat the onion cubes until translucent. Add the reindeer meat and sear it all over.
- Deglaze the whole thing with malt beer and vegetable stock, stir in the tomato paste and bring to the boil. Add the diced carrots, hang in the spiced egg and simmer for a good 90 minutes over a medium heat. (The carrot cubes mostly disintegrate during the cooking time.)
- Remove the spiced egg, stir in the crème fraîche and season the reindeer ragout with salt and pepper – if necessary, thicken a little.
Fits to:
- What tastes good with a game ragout …
A notice:
- The pine needles round off every game dish and give it a special note … take heart – I was also skeptical at first …
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