Reindeer Lasagna

Ingredients

• 600 g reindeer stew meat
• 1 onion
• 1 Garlic clove
• 100 g celeriac
• 1 Carrot
• 1 tbsp plant oil
• 1 tbsp flour
• 200 ml dry white wine
• 250 ml game stock
• 3 pimento berries
• 3 Juniper berries
• 1 bay leaf
• Salt
• ground pepper
• 1 tsp orange jam

Instructions

1. 1.

   Rinse the meat, pat it dry and chop into small pieces. Peel and finely dice the onion, garlic, celeriac and carrot. Brown the meat in a hot pan with oil. Add the prepared vegetables and let them take on some color. Stir in the flour, deglaze with wine and a bit of stock, then bring to a boil. Place pimento, juniper and bay leaf into a spice sachet and add it to the meat. Season with salt and pepper, stir occasionally and simmer gently for about 1 hour until thickened. Add more stock if needed; the ragout should be fairly dense.

2. 2.

   For the sauce, peel and dice the shallot. Sauté with peppercorns in 1 tbsp hot butter for about 2 minutes. Add flour, deglaze with wine and reduce to half. Pour in cream and simmer until slightly thickened. Strain through a fine sieve and season with salt and pepper.

3. 3.

   Cook the pasta in salted water al dente. Drain, rinse under cold water and cut into 16 circles of about 8 cm diameter. Briefly return them to hot cooking water, then drain again.

4. 4.

   Layer one pasta sheet on a deep plate. Season the ragout with orange jam, salt and pepper and spoon a small amount onto each pasta circle. Cover with another sheet and continue layering until all ingredients are used. Finish with a top layer of pasta.

5. 5.

   Bring the sauce to a boil again, whisk in remaining butter, drizzle over the lasagna and serve immediately.

6. 6.

   Serve with optional vegetables and reindeer fillet as desired.