Reindeer Filet with Mashed Potatoes and Rosemary Sauce

Ingredients for 4.

480 g reindeer filet (can be substituted by elk or deer)

Sauce

10 g rosemary

1 onion

1 carrot

200 ml red wine

200 ml water

salt

pepper

side dishes

100 g carrots

100 g rutabaga (swede)

honey

thyme

mashed potatoes

800g potatoes

100g mushrooms (preferably morels)

50-100g butter

Cut the reindeer filet into serving-sized pieces. Sauté in butter until surface is lightly browned. Season with black pepper and salt to taste, and set aside. (Filets should be heated briefly for 3 minutes in the oven before serving.)

To make the sauce, dice carrots and onions. Put the rosemary in the heated pan, then add red wine. Take great care when adding the wine, as it could ignite if the pan is very hot! Next add the diced vegetables. Season with salt, pepper, and a little sugar to taste. Quench with the water, and then bring to a simmer.

In a pot, create a light roux with flour and butter. Pour the sauce stock through a sieve before adding to the roux. Add water, and simmer the stock for about 30 minutes over low heat. If desired, add red wine, rosemary and salt to taste.

side dishes

Sauté the diced carrots and rutabaga in butter. Season to taste with salt, honey and a pinch of thyme. Roast the vegetables until lightly golden. Then add water and simmer until al dente.

mashed potatoes

Peel potatoes and boil in salt water. Add butter and finely chopped morel mushrooms, then mash.

Enjoy!