Reindeer Stew
By Chef Danny Costanios, Downtown Deli & Cafe
- 2 tablespoons all-purpose flour
- 1 pound reindeer meat cubed
- 2 tablespoons cooking oil
- 1/4 cup chopped onion
- 1 cups carrots sliced
- 2 1/2 cups potatoes cubed
- 3 1/2 cups beef stock
Flour meat and brown in hot oil. Add stock and bring to a boil. Reduce heat cover simmer one to one and a quarter hours or until tender. Add vegetables. Cover and simmer 30 minutes. Skim fat. Makes four servings.
About the Chef
Chef Danny Costanios cooks at Downtown Deli & Cafe, a restaurant in the heart of downtown Anchorage. His training began in Kapiolani Community College in Hawaii and the Mayflower Hotel in Washington D.C. Chef Costanios moved to Alaska in 1983 and has been pursuing his hobbies of cooking with fresh Alaska seafood and wild game, flyfishing and bowling ever since.
