Dutch Oven Country-Style Reindeer Steaks and Wild Rice with Mushrooms

Dutch Oven Country-Style Reindeer Steaks and Wild Rice with Mushrooms

6-8 Reindeer Steaks (cut from the tenderloin ¾-1inch thick)
2 cups of beef stock
1 cup flour
1 cup buttermilk
Salt & Pepper to taste
2 cloves of garlic (chopped)
1 medium onion (chopped)
1 cup fresh mushrooms (chopped)
1/4 cup fresh parsley (chopped)
1/4 cup brown flour (or Rue)
1 cup cooking oil

Salt and pepper steaks and dip them into buttermilk. Flour steaks on each side, tapping off excess flour.  Heat dutch oven with 6-8 coals on bottom. Pour oil into dutch oven and heat. Brown steaks on each side and set on a paper plate. Drain oil leaving enough to sauté onions and mushrooms.  Sauté for 3-4minutes. Add garlic and sauté another 2-3 minutes. Add beef stock and bring to a simmer.  Add more hot coals as needed to maintain low heat. Add brown flour or “rue” a little at a time to thicken gravy. Again, salt and pepper to taste. Place steaks in gravy and simmer 30 minutes. Serve over wild rice and garnish with fresh parsley.

Wild Rice With Mushrooms

1 cup wild rice
2 Tablespoons butter or oil
1 Tablespoons grated onion
1 Tablespoons each, finely chopped parsley, chives and green pepper
1/2 lb. fresh mushrooms
Pinch nutmeg

Cook the wild rice as directed. Melt butter, stir in onion, parsley, chives, and green pepper, sauté for three minutes. Add mushrooms, thinly sliced, and cook for 5 minutes over low heat, stirring frequently. Season to taste with salt, pepper and nutmeg. Stir into the cooked wild rice and serve. This can be served as a side dish with any game or meat.

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