Entree: South Georgia and the South Sandwich Islands – Braised Reindeer with Root Vegetables (Slow-braised reindeer cooked with an assortment of hearty root vegetables in a savory herb-scented broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 40 min

Total 3 hrs 5 min

Ingredients

- 2 lb (900 g) reindeer shoulder, trimmed and cut into 1½-inch (4 cm) pieces
- 1/2 cup (60 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), sliced
- 3 cloves garlic, minced (about 9 g)
- 2 medium carrots, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
- 2 medium parsnips, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) baby potatoes, halved
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or game stock
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 6 whole juniper berries, lightly crushed (about 1 g)
- 1 tbsp (15 ml) Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat the reindeer pieces dry, season with salt and pepper, and dredge lightly in flour, shaking off excess.
2. Heat the butter and oil in a large Dutch oven over medium-high heat. Brown the reindeer in batches until deeply caramelized, about 3–4 minutes per side; transfer browned pieces to a plate.
3. Reduce heat to medium, add the sliced onion and cook until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Stir in the tomato paste and cook 1–2 minutes, then pour in the red wine to deglaze the pot, scraping up browned bits. Simmer until the wine reduces by about half, 3–4 minutes.
5. Return the reindeer to the pot. Add the carrots, parsnips, potatoes, beef stock, rosemary, thyme, bay leaves, juniper berries, and Worcestershire sauce. Bring to a gentle simmer, adjust salt and pepper.
6. Cover the Dutch oven and transfer to the preheated oven. Braise until the meat is tender and vegetables are soft, about 2 to 2½ hours.
7. Remove from the oven, discard rosemary stems and bay leaves, and adjust seasoning. Spoon into bowls and sprinkle with chopped parsley before serving.