I can’t imagine why a Reindeer Pot Roast recipe is included in my family archives . Was Santa on someone s**t list? Was one of my ancestors going to show Mr. Claus what when you leave a stocking full of oranges instead of candy? I can;t tell you for sure.
But I can give you a jist of the recipe.
Wipe down the roast with LARD, preferably salted pork lard. (You can tell the age of a recipe by the term used to reference fat. This one’s old.)
Roll roast in flour, salt, and pepper.
Fry the roast in more salted pork LARD (1/2 pound) in a “kettle”. (Yeah, this is an old recipe.)
Brown flour in “Kettle”. (Okay, she was confused about kettles, but hey, she could write, so get over it.)
Place roast on rack in bottom of kettle. (Because hey don’t forget the LARD is still in there. Add water, seasonings (not getting too fancy because the only seasoning is one bay leaf) , cover and simmer.
Add carrots, onions, potatoes and turnips. (Haven’t heard that one in a recipe in a long time.)
If you don’t have enough meat for everyone make dumplings.
And so my Foodie Friends, add that one to your cookbook!
Run Rudolph Run. she is putting on the apron
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Haven’t caught the one with the red nose yet. But we’re still on the look out!! Thanks, Tom.
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I certainly serve dumplings with my Reindeer roast to extend the serving to the twenty-five or so who show up for dinner.
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Good thinking, John. Thanks!
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I’m a Norwegian, so I can buy reindeer meat in the shop around the corner, and I do quite often actually. And your ancient relative was right, use a lot of fat or oil, because reindeer meat usually is extremely dry and taste like cardboard if you don’t use enough fat. On the other hand, reindeer like pork, absorbs very little of the fat. And you don’t have to use all that fat for the casserole or the sauce π
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I was in Finland a while back and had quite a bit of reindeer. Everyone was eager to have me try it. It was good. Thanks, Ted.
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Know a good place I can buy a pail of lard for Sunday’s dinner? π π
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Yeah, you can tell an old recipe from a new one by what they call the fat. Thanks. π
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π π π
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Liked that one, did you? Thanks.
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~(~_*)~~
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Wow.
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Exactly. Thanks.
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You are right. That is an old one. My mother used to fix that up for for us.. Ours was made with “plain old Southern Deer meat. ….Hmmm….good!
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I’m not opposed to a little deer every now and then. I even had reindeer. I just can’t figure out who wrote the recipe and why she had it. Thanks.
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[…] Gram's Reindeer Recipe: The Other, Other White Meat. […]
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Hope you enjoy. Thanks.
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