Reindeer Stew Braised with Tröegs Mad Elf AleBy Tröegs Brewing Company
- Meal: Entree
- Seasonality: Winter
- Difficulty: Moderate
- Serves: 6 - 8
- Time: 2 hours (including cook time)
- Beer Style: Belgian Strong Dark
- Brewery: Tröegs Brewing Company
Tröegs Brewing Company's Mad Elf Ale, brewed with cherries, honey and chocolate malts, serves as the perfect backdrop for this rich and hearty stew.
2 pounds reindeer meat cut into cubes (venison, antelope or rudolph is fine too)
1 pound turnips, peeled and diced
1 pound parsnip, peeled and diced
1 pound pearl onions, peeled
4 bottles of Tröegs Brewing Company's Mad Elf Ale
1 bay leaf
1 cup dried cherries
2 Tbsp honey
Butter, salt, pepper, flour as needed
Season the reindeer cubes with salt and pepper, toss lightly in flour.
Heat a large dutch oven on the stove.
Melt butter to brown the meat in small batches and set aside.
Add turnips, parsnips and pearl onions. Cook five minutes using the vegetables to get the brown bits off the pan.
Use one bottle of Mad Elf Ale to fully deglaze pan.
Return meat to pan and stir to incorporate.
Add a bay leaf and a sprig of thyme.
Add remaining beers to cover the stew just barely.
Bring up to simmer, cover and cook very gently for 1-1.5 hours, or until meat is tender.
Remove from heat, remove bay leaf and thyme.
Stir in dry cherries and honey and place in refrigerator until next day.
To reheat, warm gently on the stove and serve with your favorite mashed potatoes.
Don’t forget to garnish with a cherry for Rudolph’s nose!