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Wild reindeer stew on a bed of lemon sauteed spinach | by hazymat
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Wild reindeer stew on a bed of lemon sauteed spinach

Recipe a la Mat.


Serves 2-4


1lb reindeer tenderloin, cubed and coated in flour

3 carrots

1 shallot

4 medium new potatoes

Any other veggies you feel like stewing

Pint of beef stock

Lots of sea salt



Juice of half a lemon

A few pinches of finely chopped parsely for garnish

Cranberry sauce for that extra 'red nose' garnish (pref. homemade)


Throw the chopped and floured reindeer meat into a big old pan with some oil, medium heat. Once brown (eg. 5-10 mins), add the stock and a lot of lightly crushed sea salt. (4 tablespoons were used here but the conservatives may use less.)


Cover and simmer nicely for 75 mins.


Add the chopped veggies and continue cooking for another 30 mins, covered.


Before serving, quickly fry a bag of washed spinach leaves in a wok with a generous few knobs of butter and lemon juice. Perhaps add a few pinches of sea salt. Toss the leaves around for a minute or two until they are all covered in butter. One or two minutes should suffice to warm and tender the leaves, any more will sog them.


Lay spinach onto plates, then serve stew. Spoon large amounts of cranberry sauce in the middle then garnish.


Thanks to Zoe for being slightly Finnish.

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Taken on January 5, 2007