| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Nordic | Nordic, Nosh | 1 | servings |
INGREDIENTS
| 1 | 180 gram fil reindeer; (6oz) | |
| Carrot | ||
| Leek | ||
| Onion | ||
| Celery | ||
| Thyme | ||
| Garlic | ||
| Salt and pepper | ||
| Cream | ||
| Potatoes | ||
| Olive oil | ||
| Lemon | ||
| Salt and pepper | ||
| Fresh thyme | ||
| Garlic |
INSTRUCTIONS
FOR THE STOCK Stock: The bones of the reindeer should be browned hard, almost blackened, in the oven at 250°C/500°F/gas mark 9 for 30-45 minutes. Then place in a casserole with cold water, bring to the boil while stirring. Add a mix of carrot, leek, onion, celery, thyme and garlic, but no salt. This should be simmered for 6 hours to allow the casserole to reduce to a thick syrup, and then strained. Add the same amount of cream as you have stock and stir. This will create a rich game stock. Finally add salt and pepper to taste. For the Reindeer: Season the fillet of reindeer with salt and pepper and lightly brown in a frying pan on each side. Roast in the oven at 160°C/300°F/gas mark 2 for 4 to 6 minutes. Potatoes: Clean the potatoes but they will be cooked with the peel. Place in a roasting tin with olive oil, some garlic and lemon, salt, pepper and thyme to taste. Roast in the oven for 25 minutes at 250°C/500°F/gas mark 9. Serve with broccoli and sauted mushrooms. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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