Entree: Greenland – Northern Culinary Region – Arfeq (Traditional Greenlandic reindeer stew made with root vegetables slowly simmered until tender)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Total 1 hr 40 min

Ingredients

- 1 1/2 lb (680 g) reindeer or venison stew meat, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (canola or vegetable)
- 1 large yellow onion, roughly chopped, about 8 oz (225 g)
- 3 medium carrots, peeled and sliced, about 9 oz (255 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 1 lb (450 g)
- 1 small rutabaga (swede), peeled and diced, about 8 oz (225 g)
- 3 garlic cloves, minced, about 0.3 oz (9 g)
- 4 cups (960 ml) beef or game stock (or water)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (6 g) coarse salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or blackcurrant vinegar (optional, to brighten)
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Pat the reindeer meat dry and season lightly with 1/2 tsp (3 g) of the salt and 1/4 tsp (0.5 g) of the pepper. Heat the butter and oil in a heavy Dutch oven over medium-high heat until shimmering.
2. Brown the meat in batches until well-seared on all sides, about 4–5 minutes per batch; remove browned pieces to a plate and reserve. Do not overcrowd the pan.
3. Reduce heat to medium. Add the chopped onion and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Return the browned meat to the pot. Add the carrots, potatoes, rutabaga, bay leaves, thyme, remaining salt and pepper, and pour in the stock so ingredients are nearly covered.
5. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently until the meat and root vegetables are fork-tender, about 1 to 1 1/2 hours. Skim any foam from the surface occasionally.
6. Remove the bay leaves. If the stew is too thin, uncover and simmer 10–15 minutes to reduce; if too thick, add a splash of water or stock. Adjust seasoning with remaining salt and pepper and stir in the vinegar if using to brighten flavors.
7. Serve hot, garnished with chopped parsley if desired. Leftovers taste better the next day once flavors meld.