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A rustic stew cooked slowly over an open fire – shredded reindeer, root vegetables, and cream melt together into a warming, filling meal in the forest.
Method:
- Prepare the vegetables: Peel and dice potato, carrot and parsnip. Finely chop onion and garlic.
- Fry the reindeer meat in butter until browned. Set aside.
- Sauté onion, garlic and root vegetables in a pot over the fire until they start to soften.
- Add water, stock, cream, thyme and the fried meat. Stir.
- Let the stew simmer slowly for about 30–40 minutes until the root vegetables are soft and the flavors have blended thoroughly.
- Season to taste with salt and pepper.
Tips:
Serve with good bread or straight from the cup. The stew can be made in a muurikka, on a griddle or in an iron pot – and works equally well for lunch as for dinner by the campfire.
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