Reindeer Fricassee

Tender pieces of venison that fall apart at the touch of a fork, coated in a velvety red wine and cream sauce. The woody scent of thyme and mushrooms fills the room as soon as the pot is opened.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 922
• Protein: 77 g
• Carbs: 18 g
• Fat: 51 g

Ingredients

• 800 g Deer meat ( cubed )
• 2 piece Onion ( sliced )
• 250 g Button mushroom ( quartered )
• 50 g Minimum butter sweet
• 2 tbsp Wheat flour
• 500 ml Red wine
• 100 ml Cream
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf ( leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 800 g Reindeer meat ( cut into cubes )
• 5 piece Juniper berries ( lightly crushed )

Instructions

1. Searing the meat

   Cut the reindeer meat and venison into large 3 cm cubes. In a pot, heat the butter until foamy. Sear the meat on all sides until a golden crust is formed.

2. Aromatic garnish

   Add the sliced onions and quartered mushrooms. Sauté until the onions are translucent and the mushrooms are lightly colored.

3. Dusting and deglazing

   Sprinkle the flour over the meat (singer). Mix to cook the flour for one minute, then pour in the red wine. Scrape the bottom with a spatula to loosen the cooking juices.

4. Simmering

   Add the thyme, bay leaves, crushed juniper berries, salt, and pepper. Cover and simmer over very low heat. The sauce should reduce slowly and become syrupy.

5. Finishing with cream

   Pour in the liquid cream. Mix gently and heat without boiling until the sauce coats the spoon evenly and glossily.

Chef's tips

• Do not wash the mushrooms in water, wipe them with a damp cloth so they don't become waterlogged.
• If the sauce is too thin at the end, remove the meat and reduce over high heat until syrupy before adding the cream.

Storage

Store in the refrigerator for up to 3 days in an airtight container. Reheat over very low heat with a splash of water to loosen the sauce.