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Boned Rib Roast of Reindeer




Source of Recipe


San Francisco Examiner-Prudence Penny-1947


Recipe Introduction


Serves 10.


List of Ingredients




7-8 pound rib of reindeer, boned
salt
pepper
1/2 C diced salt pork
1 C chopped celery
1 C chopped onion
1/2 C chopped parsley
9 tart cooking apples, quartered
1 C sugar
2 C fine bread crumbs

Recipe



Season the meat with salt and pepper. Fry salt pork until crisp and remove, reserving the meat. Cook celery, onion,and parsley in the fat for a few minutes and remove from skillet. Turn apples into skillet, sprinkle with sugar, cover and cook until tender. Remove cover and continue to cook until juice has evaporated and apples are candied. Mix apples, bread crumbs, cooked salt pork and vegetables. Season with salt and pepper. Pile this stuffing into meat cavity and sew edges together. Season meat with salt and pepper, and rub with flour. Place in an open roasting pan and sear at 480 degrees F.for 25 minutes. Reduce heat to 350 degrees F. and cook about 3 hours.