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.

Reindeer Ragu

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

  1. 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.
  2. In the same pot, add the chopped onion, carrots, and celery. Cook for 5 minutes until the vegetables are softened.
  3. Add the minced garlic and cook for an additional 1 minute.
  4. Pour in the red wine and let it simmer for 5 minutes to reduce slightly.
  5. Add the crushed tomatoes, beef or vegetable broth, bay leaves, and the browned reindeer meat back into the pot. Season with salt and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 2 hours, stirring occasionally.
  7. Once the ragu has thickened and the meat is tender, remove the bay leaves and adjust the seasoning if needed.
  8. 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