PRIME RIB OF REINDEER
The less prime cuts of reindeer are excellent in a rich, highly flavored stew. Or why not thinly slice and sauté?
Keep in mind
If you’re making a casserole, don’t worry too much when preparing the meat. You want to keep in the fat and tissue to add flavor and texture.
Don’t cut the meat into too small pieces as it will shrink as it cooks. Cubes about 3 x 3 x 3 centimeters are a good size.
How to cook prime rib of reindeer
Slow cooking: The meat takes time to become tender in a casserole. But game needs less time than other meat, especially if you have salted it in advance. Your stew should never boil, just simmer, and maintain a temperature of 85°C.
The basics when slow cooking game:
- Slice the meat into fairly large pieces (they will shrink as they cook).
- Salt the meat at least an hour in advance – for flavor and more tender meat.
- Brown the pieces of meat in oil and butter.
- Follow your recipe. Remember that your vegetables need less time to cook.
Slice your own meat for sautéing: Take a semi-frozen piece of meat and cut into thin slices across the fibers. This produces meat with excellent flavor and a bit of bite, perfect for a quick stew or a lasagna.
You’ll find more ideas for cooking game under.
Reindeer goulash with sour cream.