Reindeer Fricassee
Ingredients
- 800 gDeer meat (cubed)
- 2 pcOnion (sliced)
- 250 gButton mushroom (quartered)
- 50 gUnsalted butter
- 2 tbspWheat flour
- 500 mlRed wine
- 100 mlCream
- 2 pcThyme (sprigs)
- 2 pcBay leaf (leaves)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 800 gReindeer meat (cut into cubes)
- 5 pcJuniper berries (lightly crushed)
Method
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.
- 1
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
Add the sliced onions and quartered mushrooms. Sauté until the onions are translucent and the mushrooms are lightly colored.
- 3
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
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
Pour in the liquid cream. Mix gently and heat without boiling until the sauce coats the spoon evenly and glossily.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
