Reindeer Ragu
Reindeer Ragu is a traditional dish from the Commander Islands, made with tender reindeer meat and a rich, flavorful sauce. This hearty and comforting dish is perfect for a cozy winter meal.
Ingredients
- 1 lb reindeer meat, diced
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup red wine
- 1 can (14 oz) crushed tomatoes
- 1 cup beef or vegetable broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced reindeer meat and cook until browned on all sides. Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Cook for 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional 1 minute.
- Pour in the red wine and let it simmer for 5 minutes to reduce slightly.
- Add the crushed tomatoes, beef or vegetable broth, bay leaves, and the browned reindeer meat back into the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 2 hours, stirring occasionally.
- Once the ragu has thickened and the meat is tender, remove the bay leaves and adjust the seasoning if needed.
- Serve the reindeer ragu over cooked pasta or mashed potatoes.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Potato masher (if serving with mashed potatoes) Pasta pot (if serving with pasta)
Serving suggestions
Serving suggestions: Garnish with fresh parsley and serve with a side of crusty bread.
Tips & tricks
Tips: For an extra depth of flavor, you can add a splash of balsamic vinegar to the ragu before serving.
Cost
$25