Entree: Russia – Far East Russia – Рагу из чукотской оленины ➤ Ragu iz chukotskoy oleniny (Hearty braised reindeer stew with root vegetables typical of Chukotka)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) reindeer (venison) stew meat, trimmed and cut into 1–1.5 in (2.5–4 cm) cubes
- 2 tbsp (30 ml) rendered reindeer fat or vegetable oil
- 1 large onion, about 8 oz (225 g), diced
- 2 cloves garlic, minced
- 2 medium carrots, about 8 oz (225 g), peeled and chopped
- 1 medium rutabaga (or swede), about 12 oz (340 g), peeled and cut into 1 in (2.5 cm) pieces
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1 in (2.5 cm) pieces
- 3 cups (720 ml) beef or game stock (or water)
- 1 cup (240 ml) dry red wine or extra stock (optional)
- 2 bay leaves
- 1 tsp (5 g) juniper berries, lightly crushed
- 1 tsp (5 g) whole black peppercorns
- 1 tsp (6 g) coarse sea salt, plus more to taste
- 1 tbsp (15 ml) vinegar or lemon juice (to brighten, optional)
- 2 tbsp (30 ml) sour cream or crème fraîche for serving (optional)
- Fresh dill or parsley for garnish (optional)

Instructions

1. Pat the reindeer cubes dry and season lightly with 1/2 tsp (3 g) salt and cracked black pepper. Heat the rendered fat or oil in a heavy Dutch oven over medium-high heat until shimmering.
2. Brown the meat in batches so pieces get a good crust, about 3–4 minutes per side; transfer browned meat to a plate and set aside.
3. Reduce heat to medium, add the diced onion and cook until softened and golden, about 6–8 minutes. Add the minced garlic and cook 30 seconds more.
4. Return the meat to the pot. Add carrots, rutabaga, potatoes, crushed juniper berries, peppercorns, bay leaves, and remaining 1/2 tsp (3 g) salt. Pour in the stock and wine (if using) to just cover the ingredients.
5. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until the meat is tender and vegetables are cooked through, about 1.5–2 hours. Check occasionally and add a splash of water or stock if the stew becomes too thick.
6. When tender, remove bay leaves and taste; adjust seasoning with more salt, pepper, and a splash of vinegar or lemon juice to balance flavors.
7. Serve hot with a dollop of sour cream if desired and scatter chopped dill or parsley over each bowl.