Link to article
Reindeer Stew Braised with Troegs Mad Elf Ale

Course: Entree | Beer Style: Belgian Strong Dark Ale

Reindeer Stew Braised with Tröegs Mad Elf Ale

Tröegs Brewing Co.'s Mad Elf Ale, brewed with cherries, honey and chocolate malts, serves as the perfect backdrop for this rich and hearty reindeer stew.

Share Post

Prep Time: 2 hours | Yield: 6 - 8

Ingredients

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
  • Fresh thyme
  • 1 cup dried cherries
  • 2 Tbsp honey
  • Butter, salt, pepper, flour as needed

  • Directions

    1. Season the reindeer cubes with salt and pepper, toss lightly in flour.
    2. Heat a large dutch oven on the stove.
    3. Melt butter to brown the meat in small batches and set aside.
    4. Add turnips, parsnips and pearl onions. Cook five minutes using the vegetables to get the brown bits off the pan.
    5. Use one bottle of Mad Elf Ale to fully deglaze pan.
    6. Return meat to pan and stir to incorporate.
    7. Add a bay leaf and a sprig of thyme.
    8. Add remaining beers to cover the stew just barely.
    9. Bring up to simmer, cover and cook very gently for 1-1.5 hours, or until meat is tender.
    10. Remove from heat, remove bay leaf and thyme.
    11. Stir in dry cherries and honey and place in refrigerator until next day.
    12. To reheat, warm gently on the stove and serve with your favorite mashed potatoes.
    13. Don’t forget to garnish with a cherry for Rudolph’s nose!

    Suggested Recipes

    Link to article
    IPA Risotto

    Side Dish

    IPA Risotto

    No Meat Athlete, a website devoted to sharing how a plant-based diet can make you faster, fitter and happier, shares a recipe for a risotto made with IPA and asparagus that's perfect for your next summer meal.

    Read More
    Link to article
    chocolate stout mole

    Entree

    Cinnamon-Dusted Pork Tenderloin with Chocolate Stout Mole

    Recipe author Brandon Hernández says the dried fruit, caramel, nutmeg and subtler chocolate notes of abbey dubbels, specifically The Lost Abbey’s Lost and Found Ale, pair exceptionally well with this dish. Another obvious pairing would be the chocolate stout you use to create the mole, which would emphasize the chocolate flavors even more.

    Read More