Reindeer with Creamy Chanterelle Stew

Reindeer with Creamy Chanterelle Stew

Recipe courtesy of Lars Ringnes (SousVide Norge)
4 servings

2 pounds (800 g) inside round of reindeer
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
2 tablespoons (28 g) butter

For the Potato and Celeriac Mash
1-1/2 pounds (750 g) potato, peeled and diced
1-1/2 pounds (750 g) celeriac, peeled and diced
3 ounces (85 g) butter
1/2 cup (120 ml) milk
1 clove garlic, peeled and finely minced
1/4 teaspoon (1.25 ml) ground nutmeg
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) pepper

For the Creamy Chanterelle Stew
1 cup (60 g) chanterelles, cleaned and sliced
2 medium onions, peeled and sliced into thick wedges
2 tablespoons (28 g) butter
1 cup (240 ml) single cream
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) pepper
2 tablespoons (5 g) chopped flat leaf parsley

1. Fill and preheat the SousVide Supreme to 135F/57C.
2. Put the meat into a cooking pouch and vacuum seal it.
3. Submerge the pouch in the SousVide Supreme to cook for 2 hours
4. Meanwhile, make the mash:

  • On the stove top, put the potatoes and celeriac into a large pan of cold, unsalted water, making sure the water covers them by about 1 inch (2.5 cm); bring to a boil and cook until fork tender, about 20 to 25 minutes.
  • Drain the vegetables and return to the hot pan to let them steam dry, stirring occasionally to avoid their burning.
  • Mash the potatoes and celeriac with the butter, adding the milk until the mash has a smooth consistency.
  • Season with minced garlic, nutmeg, salt and pepper. Keep warm.

5. While the potatoes are boiling, cook the chanterelles and onions on a medium heat with the butter until limp; let simmer for about 5 minutes. Season with salt and pepper and add chopped parsley just before serving.
6. Remove the meat from the water oven and pouch, pat it dry with a paper towel, and season with salt and pepper.
7. Heat a skillet on the stove top to high heat and sear the meat on all sides (or use a kitchen torch if you have one.)
8. Cut the meat into steaks and plate atop the mash and stew.