Reindeer steak with venison sauce, boat potatoes, chanterelles and romanesco

Reindeer steak with venison sauce, boat potatoes, chanterelles and romanesco Is delicious. You will find a wonderfully tender reindeer steak, which I would recommend, in the freezer. We will serve it with a lovely game sauce, self-picked chanterelles, boat potatoes and Romanesco today.  

I start with the boat potatoes. I drizzle some olive oil in a long pan, divide the paws into boats, put them in the long pan, add salt and pepper, drizzle over a little more oil and put them in the oven at full blast. When they start to get a little color, I turn down to 200 degrees and let them fry until they are crispy on the outside and soft on the inside.

For the sauce, I brown a finely chopped red onion in butter, before adding game stock, cream, sour cream, brown cheese, crushed juniper berries, thyme, rosemary, raspberry sauce, cranberry jam, salt and pepper. Cook the sauce on a low heat until it has the right consistency (about 30 minutes). If you can't get hold of the raspberry sauce in the picture, you can use something else to sweeten the sauce, e.g. blackcurrant syrup.

Reindeer steak is grilled like regular steak, so that it is pink inside. The chanterelles are fried in butter in a separate pan and the Romanesco is boiled in water until it has a bit of chewing resistance.

If you want a wine tip for this delicious meal, then this Ripassoen fits well and is almost like caramel in the mouth.

You will find lots of delicious game recipes here .

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