Reindeer and mash

Sadly, but maybe not surprisingly, it is hard to get hold of reindeer meat in Scotland. (Although, to be honest, I haven't really tried very hard, so if anyone disagrees, let me know!) Reindeer is one of those delicious meats that people for various reasons find it odd to eat, like whale or bear meat - both delicacies, believe me!

Reindeer in creamy, brown cheese sauce, celery and potato mash with cowberries. Mmm.

However, as I am currently in Norway, one of the advantages is that the tasty game of Rudolph and his friends is freely available, and impressively easy and lovely to cook and eat. Dinner today was intended to be Finnbiff, but with no mushrooms or bacon in the house, it was easier, and just as tasty, to make an alternative reindeer stew, inspired by the recipe on the reindeer meat bag.

Fry about half an onion in golden butter until shiny. Add frozen reindeer meat directly and let it brown. Meanwhile, peeled and chopped potatoes for mash can boil in a little water, with garlic and celery (or celeriac if you have that). Slice some carrots in semi-thin slices and boil vigourously in water - or better, a little chicken stock. 

When the meat has browned, season with salt and pepper, add some single cream and a 2-3 slices of goat's cheese or brown cheese. We used brown cheese, which makes it sweet, so feel free to tone down with a little of the water from the potatoes and carrots, and let it thicken. Goat's cheese, also brown, is better as it is slightly tangy. Unfortunately, it is hard to find outside Norway, and if you get this in Scotland at all, it is going to be expensive, so use sparingly. It stores well though, so I will stock up on my way back!

The meat can now be seasoned with more salt and pepper if needed, some crushed juniper berries, a bit of rosemary if the fancy takes you, or 'game spice', whatever you find tastes good. If it gets a bit dry, add some more cream, or more boiling water from the potatoes or carrots for a lighter version. It should boil until the meat is tender, which doesn't take long.

When the potatoes are soft, mash nicely with butter, milk and seasoning. The carrots are delicious drained, then lightly 'toasted' in the pan with a sprinkle of game spice, a small dash of butter and two drops of single cream. Some steamed broccoli or lightly boiled brussels sprouts make a nice green addition.

To serve, plate up and add a dash of cowberries/lingonberries which have been crushed and lightly stirred with an inkling of sugar. This is delicious and lifts the whole meal due to the light and fresh taste, a lovely contrast to the wild taste of the meat and sweetness of the creamy sauce and mash.

Delicious - plates are still being licked here...