Lapland Reindeer Stew

Ingredients

• 800 g Pokka Reindeer Stew Meat Cubes
• 30 g butter
• 1 tbsp rapeseed oil
• 2 onions
• 1 tbsp plain flour
• 8 dl water
• 8 allspice berries
• 6 juniper berries, crushed
• 1 bay leaf
• 1½ tsp salt
• 3 carrots
• 300 g swede
• 600 g waxy potatoes
• 1 small bunch of parsley
• rye bread, to serve

Method

1. If the meat is frozen, thaw it in the fridge overnight, then pat it dry. Brown the cubes in batches in the butter and oil in a cast-iron pot or casserole over a high heat; small batches let the meat colour instead of stewing in its juices.
2. Return all the meat to the pot, add the onions cut into wedges and fry for 3 minutes. Sprinkle over the flour and stir.
3. Pour in the water, add the allspice, juniper, bay leaf and salt and bring to the boil. Skim, cover and simmer gently for 1 hour.
4. Peel the carrots, swede and potatoes and cut them into 3 cm chunks. Add them to the pot and simmer, covered, for another 40–50 minutes, until both the meat and the vegetables are tender.
5. Taste for salt, sprinkle with chopped parsley and serve from the pot with rye bread.