Great Northern Railroad Mulligan Stew

Erma, no railroad recipe collection would be complete without my Great Northern Railroad’s Reindeer Mulligan Stew. I don’t know how often Reindeer Mulligan Stew was on Great Northern’s bill of fare, but the railroad actually put our a little handout for the diners explaining that reindeer was quite tasty and tender, and that Great Northern had a contract with some farmers in Alaska to provide them with farm raised reindeer.

Guess, reindeer wasn’t very familiar to people back then either?

You can find buffalo sometimes in the meat market, but have you ever seen reindeer? Our butcher can hardly find decent beef to put out. No way he would find reindeer.

The Great Northern handout said that this recipe came directly from an Alaskan hunter and, therefore, was authentic. It certainly is hearty enough for those cold Alaskan winters.

Great Northern Railroad’s Reindeer Mulligan Stew:

2 pounds reindeer meat, cut in 2 inch cubes
2 cups rutabagas, cut in 2 inch cubes
2 cups carrots, cut in 2 inch cubes
2 cups potatoes, cut in 1 inch cubes
2 large onions, quartered
6 whole pepper corns
4 bay leaves
Salt to taste

If you happen to have a fresh dressed reindeer, the meat should be taken from the neck, shanks, and parts of the shoulder. If you don’t happen to have a fresh, dressed out reindeer, substitute beef.

Place the meat in a large stew pot with enough water to cover the meat. Bring to a boil, reduce to a simmer and cook for 30 minutes. Add the rutabaga and simmer for 15 minutes. Add carrots, potatoes, onions and salt. Put the peppercorns and bay leaves in a cheesecloth bag and place in the stew. Cover and continue to simmer until meat is tender, about 2 to 3 hours.

Makes 8 servings.

Wonder how white tailed deer would do in this recipe? With the drought and the natural breeding habits of the deer, they are becoming a general pest. Fish and Game are targeting areas with excess deer population and encouraging hunters to thin down the herds.