I would not call myself a gifted cook and so I am nervous when preparing venison. But I would like to share one of my favorite recipes that always turns out deliciously.
700g inside round of reindeer, redder or moose
200g mushroom / chanterelle
400g sweet potatoes
1dl grated carrot
100 g onion
1 pot of basil
dl pine nuts
4dl olive oil
1 pot of herbs
Salt & pepper
Take the meat out of the fridge and let it rest until it has room tempe-rature – at least 30 min.
Use your fingers to rub the steak with salt and pepper (we want it spicy!) . Heat a pan and add butter to it, then brown the meat in it. Put the meat in an ovenproof dish and bake it in oven at 160° C till the core temperature reaches 53° C (therefore stick a meat thermometer in the middle of the steak)
Now give the meat a rest of at least 20min before you cut it up in thick slices.
Wash and roast the chantarell in butter, season it with salt & pepper and herbs.
SWEET POTATO PURÈE
Peel the sweet potato and cut it into chunks roughly 1 cm thick. Boil them softly in lightly salted water. Strain out the water and use a hand- blender together with butter to you get a nice and smooth purée. Season it with salt & pepper.
Peel potatoes and onions and cut them in thin slices. Put them in ovenproof form. Season with salt and pepper and pour cream and milk over the vegetables. Now put the form in the oven at 200°C. After half an hour put the cheese on top and put bake it for another 20minutes (or until the cheese has got a nice golden color). My tip: I use small portion forms for the creamed potatoes, one for each guest
Shake pine nuts in a dry frying pan till they get a golden color. Give the basil, parmesan and salt in a food processor. Pour oil in slowly whil mixing. Pesto is done when all is mixed together and has a nice green color.
Serve with pesto, herbs and lingonberries.
Download recipe here: SPICY INSIDE ROUND OF REINDEER