Pan-fried fillet of reindeer in a rich game stock

Yield: 1 servings

Measure Ingredient
1 \N 180 gram fil reindeer; (6oz)
\N \N Carrot
\N \N Leek
\N \N Onion
\N \N Celery
\N \N Thyme
\N \N Garlic
\N \N Salt and pepper
\N \N Cream
\N \N Potatoes
\N \N Olive oil
\N \N Lemon
\N \N Salt and pepper
\N \N Fresh thyme
\N \N Garlic

FOR THE STOCK

Stock: The bones of the reindeer should be browned hard, almost blackened, in the oven at 250øC/500øF/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 160øC/300øF/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 250øC/500øF/gas mark 9.

Serve with broccoli and sauted mushrooms.

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