December 12, 2014
I bought some frozen reindeer meat and had no idea what to do with it. Yesterday it snowed for the first time here in Germany this year so I really started lusting for a hearty stew or goulash. Since there aren’t many reindeer stews or goulash recipes on the web I came up with my own recipe with ingredients that I still had at home so I didn’t have to go out into the cold. Yay to a stocked pantry!
Here’s the outcome:
Doesn’t it look delicious? Let me tell you it turned out super tender due to being in the oven for about 3 hours. Oh deer! ( Bad pun intended :P) I think this would work with all kind of venison.
So here’s the recipe if you feel like preparing Reindeer Goulash.
- 2 tbsp Olive oil
- 500g reindeer steak, cut into cubes
- 2 large Onion, thinly sliced
- 2 clove Garlic, finely chopped
- 2 medium sized carrots, thick sliced
- 1 stack of leek, thinly sliced
- 2 small sweet potatoes, cubed
- 1 red pepper, deseeded and cubed
- 1 can of diced tomatoes
- 2 tbsp Paprika
- 2 bay leaves
- 1 tsp each of Cardamon, Allspice, Oregano, Thyme and Rosemary
- Salt and Pepper
- 4 tbsp Parsley, chopped
- 1 spring onion, chopped
- Preheat the oven to 180C/gas 4.
- Heat the olive oil in a casserole dish or dutch oven.
- Add the onion until they turn translucent. Add the steak and brown well.
- Add in the garlic carrots, sweet potatoes, red pepper and the leek and fry for around 5 minutes.
- Add the can of diced tomatoes. Fill up half of the can with water and add to the mix.
- Now add all the other herbs.
- Cover and bake in the oven for 2-3 hours.
- Sprinkle over the parsley and season well with salt and freshly ground pepper.
Serve the reindeer goulash with pasta or baguette and a drop of sour cream. I think this would also work great in a slow cooker.