Reindeer stew

Method

Heat butter in a large heavy-bottomed pot and brown the reindeer meat in batches over medium-high heat, removing and setting aside once coloured on all sides. Add the chopped onions to the pot and sauté until softened, then dust in the flour and stir for one minute. Return the meat to the pot, add the stock, juniper berries, bay leaves, thyme, and peppercorns, then bring to a simmer. Add the carrots and potatoes, season with salt, and simmer gently for 1.5 to 2 hours until the meat is tender and vegetables are cooked through. Stir in the soured cream just before serving, tasting and adjusting seasoning as needed.