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


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
    Crawfish and Roasted Corn Fritters


    Crawfish and Roasted Corn Fritters

    Delicious golden brown crawfish and roasted corn fritters made with your favorite witbier, perfect for that summer meal. The crawfish is interchangeable for crab, conch, or for a vegetarian fritter, Serrano peppers.

    Read More
    Link to article
    Shepherds Pie


    Pub-Style Shepherd’s Pie

    Laura, author of Tide and Thyme, shares her recipe for shepherd's pie made with your favorite Irish-style dry stout, all the classic vegetables and of course a little thyme.

    Read More
    Link to article
    Beef Stroganoff


    FCB’s Oktoberfest Beef Stroganoff

    Fort Collins Brewery pairs its new fall seasonal Oktoberfest in their latest home cook recipe, Oktoberfest beef stroganoff.

    Read More
    Link to article
    Lazy Magnolia Chocolate Stout Cupcakes


    Lazy Magnolia Chocolate Stout Cupcakes

    Lazy Magnolia's Jefferson Stout, which is brewed with sweet potatoes, is the perfect addition to this chocolate stout cupcake recipe. The sweet potatoes provide the background to an impressive taste with added notes of roasted chocolate, coffee and caramel.

    Read More