Reindeer stew with bacon

Approach

1

Make pickled red onions: Bring water to a boil. Add small red onions (800 g) and boil for 7 minutes. Transfer the onions to ice water after boiling and let them cool. Bring equal parts sugar, red wine vinegar, and water to a boil (we use 3 dl of each). Peel the onions and place them in the hot pickling liquid.
2
Peel the potatoes and boil them in water until tender. When the potatoes are cooked, add butter and cream. Mash them with a wooden spoon for a coarse texture. Adjust the consistency with cream and season with salt to taste.
3
Dice the onion, mushrooms, and bacon. Fry the bacon and onion until softened and glossy, then transfer to a saucepan.
4
Add fresh oil to the pan, then add the mushrooms and shaved meat. Brown over high heat, and finally add salt and beef stock to the pan. Transfer everything to the same saucepan as the onion and bacon.
5
Add cream to the pot (in the saucepan) and simmer until the stew thickens. Season with a little sherry vinegar to taste.
6
To serve: Spoon the mashed potatoes onto the plate and top with the stew, pickled red onions, and fresh basil.