Quote:
Originally Posted by Lups
It is pretty fucking good. I usually put 2/3 reindeer, one third bacon as the meats, and the key is the long simmering time naturally. I think the almost no fat consisting reindeer meat needs a little pork to work.
The potato dish I serve it with this time is food porn. When done right it's addictive and by far the favorite of all Christmas foods. It's even easy to make, but needs an overnight time to get the flavor and the texture to be perfect.
Those are my main dishes, I'm making also bear mest balls (served with an other vegetable dish that demands an overnight cooking time) and some horse meat salad with a mustard croutons (make the bread, cut it to bits, roll them in home made sweet habanero mustard) and the gazillion bea spouts I've grown for Christmas.
Oh, and cheeses as the desert if anyone can still walk to a fridge after that all.
Cranberries on top of the reindeer dish. Mashed, a little sugar added. It works as the perfect contrast to the reindeer meat.
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Horse meat, but no moose knuckle??????