Maybe the timing ain’t right, but I made food for my family.

*Warning! lf you don’t like meat, move on..*

Took away from the freezer, this stunning reindeer leg.

Big chunk of meat like this, needs lots of prepping. When I’m cooking meat like this, nothing goes waste.

First I’m usually taking away the steaks. It has to be from the most meaty part where ain’t no tendons at all. It’s only 100% meat.

Weird thing about reindeer meat is that, it’s almost non-fat meat, which suits perfectly for the side of very heavy and greasy mashed potatoes or fries. Reindeer meat is really expensive and luxurious ingredient what i use in the kitchen, and if you are meat lover like me, you probably don’t want to waste a scrap.

Then I’m starting to cut the meat in the three different bowls. “Bad meat” and leftover tendons go straight to the slow cooker with delicious roots and veggies. Cooking time for these is around 16 hours at low temperature. After that, no-one notices anything wrong with the dish, it’s like pulled pork after that. Perfect for sandwiches, panini or tortillas… You know stuffing.

Then comes the absolute best part… Meat for the stew! Cooking this needs certain ways of steps. First you have to use hot pan and butter. Next step is hint of meat fondue made from the bone soup. Then it just needs seasoning and time. Perfect dish comes with potatoes and lingonberrie jelly.

Last but not the least is bone soup… OMG it’s so delicious. There ain’t much to eat, but those greasy bone marrow pieces just waiting to be sucked out. This soup also will be used as the fondue or meat sauce for later use. Eating bone soup, it’s pretty much like eating flavor rich hot soup, without any vegetables or anything… it’s just soup and it’s enough.

Like I told you… nothing goes waste, even the old Indians knew this. The best way of honoring the animal you’re about to eat, is to use every part and let nothing go waste. Sorry Santa.

Yours. “Reindeer spotter” Jay