Reindeer pot-au-feu

Name: Reindeer pot-au-feu (Poronkeitto)
Cuisine: Finnish
Ingredients: 500 g/1¼ lb reindeer (caribou) or venison bones; 500 g/1¼ lb reindeer (caribou) or venison bones; 1 calf’s foot, split; 4 litres/7 pints/16 cups water; 1 onion, roughly chopped; 5 ml/1 tsp ground allspice; 500 g/1¼ lb boneless venison meat, preferably shoulder; 500 g/1¼ lb boneless venison meat, preferably shoulder; 2 carrots, cut into large dice; 1 celery stick, cut into 5cm/2in lengths; 4 potatoes, cut into large dice; 25 g/1 oz pearl barley; 1 leek, cut into 5cm/2in lengths; 15 ml/1 tbsp chopped fresh parsley; salt and ground black pepper; salt and ground black pepper

Poronkeitto

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

The name of this dish gives some indication of the influence of foreign cultures on Finnish cuisine, although the ingredients remain authentically Scandinavian. Reindeer bones give plenty of flavour but little of the desirable gelatinous quality of veal bones. This recipe calls for a calf’s foot to be used to give the best of both worlds, but can be omitted, if preferred. If you are unable to buy venison bones, veal bones or even chicken bones can be substituted.

Ingredients

Europe
France
Finland
Main course

Ingredients

Method