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'sOpens in new window Mad Elf Ale 1 bay leaf Fresh thyme 1 cup dried cherries 2 Tbsp honey Butter, salt, pepper, flour as needed
Directions
- 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!
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