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GETTING READY
1) In a bowl, combine the red wine, onion, celery, peppercorns, salt, and bay leaves together.
2) In a large deep bowl, place the reindeer roast, pour over the wine mixture and allow to marinate for 24 to 48 hours; turning the roast occasionally.
MAKING
3) Drain the marinade, wipe the roast; strain and reserve the marinade.
4) Lard the roast with salt pork or bacon, wrap around and secure with a string.
5) In a large heavy casserole or Dutch oven, brown the roast in butter on all the sides.
6) Pour over half of the reserved marinade, cover and simmer over a very low heat for 2 to 3 hours, basting occasionally with the pan juices, until the roast is tender.
7) Transfer the roast to a hot platter, keep hot; remove the string and salt pork or bacon.
FINALIZING
8) In the same casserole or Dutch oven, swirl in the sour cream and thicken the sauce with a little flour blended with water
9) Gradually work in 1 tablespoon sour cream and cook for 2 or 3 minutes over a very low heat.
10) Lastly stir in the whipped cream and spoon some gravy over the roast on the platter.
SERVING
11) Surround the Norwegian Reindeer Pot Roast with rows of mushroom caps alternately with mounds of grilled tomatoes, grapes, and pineapple.
Serve immediately with a gravy boat.
1) In a bowl, combine the red wine, onion, celery, peppercorns, salt, and bay leaves together.
2) In a large deep bowl, place the reindeer roast, pour over the wine mixture and allow to marinate for 24 to 48 hours; turning the roast occasionally.
MAKING
3) Drain the marinade, wipe the roast; strain and reserve the marinade.
4) Lard the roast with salt pork or bacon, wrap around and secure with a string.
5) In a large heavy casserole or Dutch oven, brown the roast in butter on all the sides.
6) Pour over half of the reserved marinade, cover and simmer over a very low heat for 2 to 3 hours, basting occasionally with the pan juices, until the roast is tender.
7) Transfer the roast to a hot platter, keep hot; remove the string and salt pork or bacon.
FINALIZING
8) In the same casserole or Dutch oven, swirl in the sour cream and thicken the sauce with a little flour blended with water
9) Gradually work in 1 tablespoon sour cream and cook for 2 or 3 minutes over a very low heat.
10) Lastly stir in the whipped cream and spoon some gravy over the roast on the platter.
SERVING
11) Surround the Norwegian Reindeer Pot Roast with rows of mushroom caps alternately with mounds of grilled tomatoes, grapes, and pineapple.
Serve immediately with a gravy boat.
Ingredients
Reindeer - 5-pound roast, boned and rolled
Dry red wine - 4 cups
Onion - 1 large, sliced
Celery stalk - 1
Peppercorns - onion
Salt - 1 tablespoon
Bay leaves - 2
Salt pork or bacon - 1/2 pound, cut into slices
Butter - 1/2 cup
Dairy sour cream - 1 cup
Heavy cream - 1/2 cup, whipped
Garnish:
Mushroom caps - 1 pound, sauteed in butter
Tomatoes - 6, halved and grilled
Dark-blue grapes - 1/2 pound, stemmed
Pineapple - 1 cup, chopped, sauteed in butter
Reindeer - 5-pound roast, boned and rolled
Dry red wine - 4 cups
Onion - 1 large, sliced
Celery stalk - 1
Peppercorns - onion
Salt - 1 tablespoon
Bay leaves - 2
Salt pork or bacon - 1/2 pound, cut into slices
Butter - 1/2 cup
Dairy sour cream - 1 cup
Heavy cream - 1/2 cup, whipped
Garnish:
Mushroom caps - 1 pound, sauteed in butter
Tomatoes - 6, halved and grilled
Dark-blue grapes - 1/2 pound, stemmed
Pineapple - 1 cup, chopped, sauteed in butter
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