Sirloin of reindeer with lingonberry sauce

Reindeer Sirloin with lingonberry sauce

  • 6 sirloin fillets of reindeer (approx. 600 g)
  • salt
  • freshly ground white pepper

Remove the gristle from the fillets and season them with salt and pepper. Let them rest and prepare the sauce (see below).

Sauté the fillets quickly in butter. Continue frying until they turn pink in the middle or roast them for 4−5 minutes in the oven at 200°C. Allow them to rest under foil for 2−3 minutes. Slice them across the grain and set them on the plate. Serve with lingonberry sauce and fried shallots, baby courgettes and turnip rings. Garnish with a few lingonberries and herbs.


LINGONBERRY SAUCE

  • gristle from the reindeer fillets
  • 1 onion
  • 1 carrot
  • 1 piece of celery
  • 1 piece of parsnip
  • 200 g lingonberries
  • 2 tbs sugar
  • salt
  • 1 bay leaf
  • assorted peppercorns
  • 6 dl meat stock
  • 2 dl demi-glace sauce mix (e.g. demi-glace game sauce)
  • 1.5 dl whipping cream (approx. 35% fat)
  • Maizena cornflour

Sauté the gristle and the chopped root vegetables in a frying pan or saucepan. Add the sugar and continue frying until it dissolves. Add the lingonberries, stock, sauce mix and spices. Reduce by a half and strain. Add the cream and continue to reduce the liquid. Taste for flavour and add seasoning if necessary. Thicken the sauce with cornflour.

This recipe is owned by The Art Foundation Merita / Photographer: Katja Hagelstam

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