Reindeer tenderloin, with mushroom duchesse, red wine and port wine sauce, port wine marinated cherries and rosette cabbage I think is absolutely fantastic. A lot can also be done almost ready in advance, so it is nice to serve to guests.
The cherries:
Take the stones out of the cherries, put them in a clean jam jar and pour over port wine, so it covers the berries. They should stand and marinate for 2-3 days. The port wine is then used in the sauce.
Sauce:
6 shallots
1 tablespoon brown sugar
3 dl port wine
1 dl red wine
2 dl game power or fund and water
4 tablespoons butter
Salt and pepper
Finely chop and brown the shallots, before adding brown sugar and letting it caramelise. Add port and red wine and let it boil to half the amount of liquid. Add game power, bring to a boil and add the butter. Season with salt and pepper and if more sweetness is needed. In case a little more brown sugar is added.
Reindeer tenderloin:
The reindeer fillet is salted and peppered and quickly browned in the grill and then placed higher up in the grill for approx. 5 minutes. Make sure it is still red/pink. You can also brown it in a frying pan, add a little butter and then let it finish roasting in the oven at 200 degrees, until the core temperature is 55 - 60 degrees.
Chanterelle Duchess:
750 g almond potatoes
2 tablespoons butter
2 dl milk
1/2 ts pepper
2 egg yolks
300 g dried chanterelles
Put the chanterelles in water, so they become thoroughly soft. Take them out of the water and finely chop them with a knife. The pieces must be tiny, so that you can spray them out afterwards.
Boil / pull almond potatoes in lightly salted water and make sure they do not boil to pieces. Pour off the water and mash them. Add butter, milk, egg yolks, pepper and the finely chopped chanterelle. Transfer the mixture to a spray bag and make rosettes on a baking paper, which is baked in the oven at 250 degrees for 10 minutes.
The rosette of cabbage is steamed in butter (as it says on the package).
Put the rosette cabbage (possibly Brussels sprouts) in the bottom, Cut the reindeer fillet into slices and place it on. Place the mushroom duchess on the meat. Pour the sauce around, dander with the cherries and a tassel of herbs. I've used chervil.
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