Reindeer osso bucco
If you have good friends who kindly made a gift and brought beautiful reindeer meat from the Lapland trip, then it is possible to prepare a delicious dish. I got some nice pieces suitable for making osso bucco and decided to deviate a little from the usual Italian classic style and made osso bucco in a more Nordic style, serving it not with the traditional gremolata sauce but with a homemade cognac-lingonberry sauce. I also served turnip-celeriac mash on the side of the meal instead of the traditional polenta or risotto. The result was good and it is also worth trying if you don’t have reindeer meat but beef instead of that.
Preparation time: 15 – 20 min preparation, 1.5-2 hours baking
Level: Medium
Serves: two to four
Ingredients:
Meat:
About 1 kg of reindeer osso bucco pieces
2-3 tablespoons of olive oil
25 g of butter
2 tbsp flour for breading
1 medium onion finely chopped
1.5 stalks of celery cut into 0.5 cm pieces
3-4 small carrots, cut into rounds
400 ml can of crushed tomatoes
200 ml of white wine
Salt, black pepper, and 0.25 tsp of rosemary for seasoning
Cranberry Sauce:
About 250 g of frozen or fresh lingonberries
2 medium cloves of garlic, finely chopped
25 ml of cognac
50 g of sugar
0.25 teaspoons of sea salt
Turnip-celery porridge:
1 smaller celery root
2-3 smaller turnips
Salt for seasoning
Butter for mixing into porridge
Preparation:
- Bread the pieces of meat in flour, heat butter in a heavy-bottomed pot, and brown the meat on both sides, then set aside.
- Chop the onion and garlic, and cut the celeriac and carrot into suitable pieces. Add a little olive oil to the pot where you browned the meat and lightly fry the vegetables for a few minutes. Add the crushed tomatoes, mix, and add the meat pieces,
- Pour in the wine and place the food in the roasting oven with the stew pot and simmer for about 1.5 to 2 hours until the meat is tender.
- While the meat is simmering, prepare the lingonberry sauce, for this, chop the garlic, pour the lingonberries into the cooking pot, add about 50 g of sugar and 0.25 teaspoons of sea salt and simmer on medium heat until the sauce starts to thicken. About 5 minutes before the sauce is ready, add cognac to the sauce and evaporate the alcohol.
- To make turnip-celeriac mash, peel the vegetables and boil them in lightly salted water until soft, pour off most of the water, leave about 50-100 ml of water at the bottom of the pot, and mash the vegetables with a hand blender.
- Add about 25 g of butter and, if desired, season with sea salt. Stir and serve alongside the osso bucco.
Ready!!
