Reindeer with anise and pepper, potato-celeriac gratin and Brussels sprouts

Reindeer with anise and pepper, potato-celeriac gratin and Brussels sprouts

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Reindeer fillet is very tender and low in fat and the taste is similar to moose. I like to add a bit of spice to it by covering it with lots of ground pepper and anise. Reindeer live in the northern part of Scandinavia and in this recipe you can replace reindeer with any kind of venison. I do not recommend serving reindeer well done because it tends to be dry – medium-rare is best.

Gratin

Ingredients

Quantity Ingredient
600g potatoes, peeled and cut into large cubes
400g celeriac, peeled and cut into large cubes
2 garlic cloves
3 rosemary sprigs
1 tablespoon whole peppercorns
1 tablespoon salt
70g butter
100g cheddar cheese, grated
100ml double cream

Reindeer

Quantity Ingredient
800g reindeer fillet
1 tablespoon aniseed
1 tablespoon whole peppercorns
olive oil, for frying

To serve

Quantity Ingredient
500g brussels sprouts, halved
Cowberry compote
or redcurrant jelly

Method

  1. To make the gratin, place the potatoes and celeriac in a large saucepan with the garlic, rosemary, peppercorns and salt. Cover generously with water, bring to the boil and cook for 30 minutes. Drain, reserving some of the cooking liquid.
  2. Preheat the oven to 200°C. Discard the rosemary sprigs and mash the potatoes and celeriac with a balloon whisk. While the mixture is still lumpy, add 50 g of the butter, plus the cheese and cream. Stir again – this time with a spoon – and season with salt and freshly ground pepper. Divide the mash between four small buttered soufflé dishes, or put it all in one large dish. Bake for 10 minutes or, if you are making this in advance and you have let the mash go cold, bake for 30 minutes.
  3. Meanwhile, heat the remaining butter in a frying pan and fry the sprouts for 5 minutes. Sprinkle with salt and pepper and keep warm.
  4. Cut the reindeer fillet into eight equal slices. Use a pestle and mortar to crush the aniseed and peppercorns and place them on a dish. Turn the reindeer in it to coat evenly.
  5. Heat the olive oil in a frying pan and cook the reindeer slices for 3–4 minutes on each side so that they will be medium-rare. Serve with the gratin, Brussels sprouts and cowberry compote or redcurrant jelly.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again