Reindeer Ragout

Ingredients

• 700 g reindeer meat (from the hindquarter)
• 3 Carrots
• 0.25 turnip
• 1 small leek stalk
• 1 parsley root
• 10 white peppercorns
• 5 juniper berries
• 2 tbsp juniper schnapps
• 400 ml red wine
• vegetable oil
• 1 tbsp flour
• 250 ml game stock
• Salt
• pepper (ground)
• 1 tsp ginger powder
• 0.5 tsp allspice
• 250 g Mushrooms
• butter
• 1 large onion
• 2 tbsp freshly chopped herbs (e.g., parsley, chives, thyme)
• 4 small bread rolls (e.g., large rye buns)

Instructions

1. 1.

   Cut the meat into even cubes of about 3 cm sides. Peel and cube the vegetables. Place meat and vegetables in a suitably large container and add white peppercorns, crushed juniper berries, juniper schnapps, and red wine. Cover and let marinate for 24 hours.

2. 2.

   Strain the mixture through a sieve, reserving the liquid. Use a fork to break up the meat and pat it dry with paper towels.

3. 3.

   Heat 3 tbsp oil in a pot and brown the meat evenly. Add the drained vegetables and continue browning. Dust with flour and sauté for a few minutes. Gradually pour in 250 ml of the brine and the game stock, then simmer over medium heat.

4. 4.

   After 40 to 50 minutes, strain the pot contents into a sieve, collect the sauce, remove the meat, and keep warm.

5. 5.

   Pass the sauce through a fine sieve and reheat. Return the meat and season with salt, pepper, ginger, and allspice for a piquant finish.

6. 6.

   Clean the mushrooms and slice thinly. Peel and finely dice the onion. In a pan melt butter and sauté onions and mushrooms until golden. Season with salt, pepper, and herbs.

7. 7.

   Fill the hollowed bread rolls with the ragout, top with sliced mushrooms, and serve immediately.