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4 Serves
75 Mins
Thinly slice the reindeer meat while still partially frozen to ensure uniform, paper-thin strips.
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JamaicanVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
99 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
290 mg / 1,250 mgPotassium
396 mg / 4,700 mgSodium
1167 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
16 g / 20 gCholesterol
188 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the butter or oil in a large heavy-bottomed pot or skillet over medium-high heat.
Add the reindeer meat to the pot in batches, browning it thoroughly to develop deep flavor.
Season the meat with salt and black pepper, then add a small amount of water or beef stock to deglaze the pan.
Reduce the heat to low, cover the pot, and simmer the reindeer for 30 to 40 minutes until the meat is tender and the liquid has reduced into a rich sauce.
13
g26
g25
g
Indian