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.

Renna Ripiena (ligurian Style Stuffed Reindeer)

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

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the ground pork, breadcrumbs, onion, garlic, pine nuts, raisins, parsley, salt, and pepper to create the stuffing.
  3. Lay the butterflied reindeer flat and spread the stuffing evenly over the meat.
  4. Roll up the reindeer and tie it with kitchen twine to secure the stuffing inside.
  5. Heat the olive oil in a large oven-safe pan over medium-high heat. Sear the stuffed reindeer on all sides until browned.
  6. Pour the white wine into the pan and transfer it to the preheated oven.
  7. 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).
  8. 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