{"id":4634,"slug":"reindeer-stew","title":"Reindeer stew","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["about five pounds of shoulder and breast of reindeer","one-quarter pound of butter","salt","pepper","two spoonfuls of flour","one pint of claret","one quart of boiling water","a bouquet garni","twelve heads of fresh mushrooms","twelve very small potatoes","butter"],"ingredients_norm":["shoulder and breast of reindeer","butter","salt","pepper","flour","claret","boiling water","bouquet garni","fresh mushroom","potato"],"steps":["Cut about five pounds of shoulder and breast of reindeer in pieces two inches square.","Put in sauté pan with one-quarter pound of butter, season with salt and pepper, and sauté until nice and brown.","Then add two spoonfuls of flour and simmer until the flour is slightly brown.","Add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil.","Skim, cover and let slowly cook until nearly done.","Sauté in butter twelve heads of fresh mushrooms.","Parboil twelve very small potatoes and fry in butter.","Add them to the stew and cook until soft.","Season well with salt and pepper."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w24:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bf317a2868dc28d72a929bd17765291805e9bd048fb79f2f871d85d50399deb4","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/reindeer-stew"}