Sauté of Reindeer with Paprika

Name: Sauté of Reindeer with Paprika
Yield: Serves 4–6
Cuisine: Norway
Ingredients: 1 kg (2¼ lb) rump of reindeer (failing that, venison, beef or veal), cut into chunks; 1 kg (2¼ lb) rump of reindeer (failing that, venison, beef or veal), cut into chunks; 3 tablespoons olive oil; 150 ml (¼ pint) fresh soured cream; fresh dill or chives, to garnish; fresh dill or chives, to garnish; 1 kg (2¼ lb) rump of reindeer (failing that, venison, beef or veal), cut into chunks; 1 kg (2¼ lb) rump of reindeer (failing that, venison, beef or veal), cut into chunks; 2 garlic cloves, crushed; 4 onions, chopped; 1 or 2 glasses of aquavit (or cognac or brandy); 225 g (8 oz) smoked streaky bacon; 1 or 2 glasses of aquavit (or cognac or brandy); 1 or 2 glasses of aquavit (or cognac or brandy); 1 tablespoon of tomato purée; 6 tomatoes, skinned and chopped; 500 ml (16 fl oz) beef stock; 3 tablespoons mild paprika; 2 star anise; 12 juniper berries, lightly crushed; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

3 tablespoons olive oil
1 kg (2¼ lb) rump of reindeer (failing tha

Europe
Norway
Norwegian
Main course
Winter
Gluten-free
Nordic

Method

In a very large, heavy-based saucepan, heat the olive oil; then add the reindeer meat (or venison, beef or veal) a handful at a time, allowing each handful to sear and brown before adding the next. This is important - it gives the dish its flavour. Next add the onions, garlic and bacon, cooking over quite a high heat for about another 5 minutes, stirring often.

Now add the aquavit, cogn