Renna Ripiena (ligurian Style Stuffed Reindeer)
Renna Ripiena is a traditional Ligurian dish that features a unique twist on stuffed reindeer, combining local flavors with a touch of holiday magic. This recipe brings together the rich, gamey flavor of reindeer meat with a savory stuffing, creating a dish that is perfect for special occasions and festive gatherings.
Ingredients
- 1 whole reindeer, deboned and butterflied
- 200g ground pork
- 100g breadcrumbs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 50g pine nuts
- 50g raisins
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 1/2 cup white wine
- 4 tbsp olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the ground pork, breadcrumbs, onion, garlic, pine nuts, raisins, parsley, salt, and pepper to create the stuffing.
- Lay the butterflied reindeer flat and spread the stuffing evenly over the meat.
- Roll up the reindeer and tie it with kitchen twine to secure the stuffing inside.
- Heat the olive oil in a large oven-safe pan over medium-high heat. Sear the stuffed reindeer on all sides until browned.
- Pour the white wine into the pan and transfer it to the preheated oven.
- Bake for 1.5 to 2 hours, basting the reindeer with the pan juices every 30 minutes, until the internal temperature reaches 145°F (63°C).
- Remove the reindeer from the oven and let it rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Oven-safe pan Kitchen twine
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serve the Renna Ripiena with a side of roasted vegetables and a glass of red wine for a festive and hearty meal.
Tips & tricks
For a more tender reindeer, marinate the meat in white wine and herbs overnight before stuffing and cooking.
Cost
$60