Main courses: Reindeer Fillet with Oven-roasted Vegetables

REINDEER FILLET WITH OVEN ROASTED VEGETABLES

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Ingredients

Oven vegetables:

beetroots
carrots
swede
butter for greasing the pan
black pepper
salt
olive oil
fresh rosemary
fresh thyme
red balsamic vinegar

Reindeer fillet:

4 reindeer fillets, about 500 g in total
4 tbsp of butter
1/2 tsp black pepper
1/2 tsp salt
1 sprig of rosemary

Cranberry red wine sauce:

3 tbsp of butter

2 tbsp of wheat flour

1 dl red wine

2 tbsp of game stock

1 dl of water

1 sprig of rosemary

2 tbsp of cranberry jelly

1/2 tsp of sugar

1/2 tsp black pepper

1/2 tsp salt

When preparing reindeer, remember that it cooks very quickly. If you overcook reindeer, its taste becomes liver-like. The recommended doneness is medium, in which case the meat is nicely browned on the surface but succulently reddish on the inside.

Thaw the frozen meat in the refrigerator the day before. Put the fillets in the pan and season with pepper. Add oil and rub rosemary on the surface. Let the meat marinate for a couple of hours in the refrigerator. Bring them to room temperature at least half an hour before frying. Fry the fillets in a hot pan for about 3 minutes per side. Season with salt. Let it rest inside the foil for about 5 minutes.

Vegetables

Peel and chop the root vegetables and put them in a greased baking dish. Season with ground black pepper and salt. Bake the vegetables in the oven at 175 degrees for 30-40 minutes, so that they soften a bit. Fry the vegetables in a hot pan a little before serving and get a toasted surface. Sprinkle olive oil and red balsamic on top, add chopped rosemary and thyme.

Sauce

You should start preparing the sauce when the root vegetables have cooked in the oven for an hour. The preparation is easy, because the sauce will slowly settle as it cooks.

Add butter to the pan and cook wheat flour in it on medium heat until the mixture takes on color. Add red wine, game stock, water and a sprig of rosemary. Bring to boil over medium heat until the sauce thickens. Remove the rosemary sprig, mix the cranberry jelly into the sauce, season with sugar, black pepper and salt. Check the taste.