Reindeer Stroganoff is a dish that puts a unique twist on the classic Beef Stroganoff by using reindeer meat as the primary protein. Reindeer meat is lean and has a slightly gamey flavor, making it an interesting and unconventional choice for this Russian-inspired dish. I first ate Reindeer stroganoff in a hut on the East coast of Svalbard. Outside, the temperature was a bracing -30C℃, but inside, it was a toasty 22℃. Our Italian guide prepared the meal, which he served with rice. It was delicious.It's essential to cook the reindeer meat thoroughly, but be careful not to overcook it, as it can become tough and lose its tenderness. Additionally, make sure to keep an eye on the sauce as it thickens and simmers to prevent it from becoming too thick or too thin. Adjust the cooking times as needed based on your specific stove's heat level and the thickness of the meat slices. Always use your judgment and monitor the cooking process closely to achieve the desired level of tenderness and flavour in the dish.Here's my basic recipe for Reindeer Stroganoff:
- 500 g reindeer meat thinly sliced
- 1 med onion finely chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 cup mushrooms sliced
- 2 tbsp plain flour
- 1 cup beef or vegetable broth
- ½ cup sour cream
- 2 tbsp Dijon mustard
- 1 red chilli (chopped)
Seasoning - to taste
- 1 tsp rock salt
- 1 tsp black pepper
- 1 tsp Fresh parsley chopped, for garnish
- In a large skillet, heat the butter and oil over medium-high heat. Add the sliced reindeer meat and cook until it's no longer pink (5-7 mins), then remove it from the skillet and set it aside.
- Add the chopped onions, red chilli, and garlic in the same skillet. Sauté until the onions are translucent (3-5mins).
- Add the sliced mushrooms to the skillet and cook until they are browned and have released their moisture (5-7 mins).
- Sprinkle the flour over the mushroom mixture and stir well. Cook for a couple of minutes to get rid of the raw flour taste (5-7 mins).
- Slowly add the beef or vegetable broth while continuously stirring to create a smooth sauce. Allow the sauce to thicken (5-7 mins).
- Return the cooked reindeer meat to the skillet, and stir to combine with the sauce.
- Reduce the heat to low, and then mix in the sour cream and Dijon mustard. Make sure the mixture is well combined.
- Let the mixture simmer for a few minutes, but be careful not to boil it (5-8 mins).
- Season with salt and black pepper to taste.
Garnish and serve
- Serve your Reindeer Stroganoff over rice, and garnish with chopped fresh parsley.
This unique twist on the classic Stroganoff recipe offers a flavorful and interesting variation by using reindeer meat. Please note that reindeer meat can be challenging to find in some areas, so you may need to substitute with another type of game meat or beef if necessary. Enjoy your Reindeer Stroganoff!