2 kg (4 1/2 lb) reindeer meat,
1.5 kg (3 1/4 lb) potatoes, 2 carrots,
2 or 3 onions, black pepper, bay leaf,
200 g (1 cup) cranberries

Cut the meat into pieces, about 30 to 40 g each, salt them, put on the grid of the smoking-shed and smoke for 1 hour. Place the smoked meat into portion pots, add the potatoes, carrots cut in bars, thinly sliced onions, pepper and cranberries, pour with the bone broth and stew in the oven until ready.