Reindeer tenderloin with baked pearl potatoes and sauce with mushrooms and blue cheese

Reindeer tenderloin with baked pearl potatoes and gravy with mushrooms and blue cheese are delicious party food. The most common for venison is a venison sauce, but why not vary with slightly new flavors. Here I have made a sauce with blue skimmelost in it.

Sauce:

2 finely chopped onions

1 packet of mushrooms or preferably chanterelles, if you can get them

2 tablespoons butter

2 bay leaves

3 dl white wine

2 tablespoons game fund

150 g blue cheese

5 dl cream

1 tbsp cognac

Brown the onion and mushrooms well in butter. Add white wine and bay leaves and let it boil to a porridge consistency. Add cream, venison, cognac and cheese. Cook for a few minutes, until the sauce has a nice consistency.

 

Recipe for baked pearl potatoes can be found HERE .

The reindeer fillet is salted and peppered and browned quickly in the grill and then placed higher up in the grill for approx. 5 minutes. Make sure it is still red / pink.

Garnish with herbs and serve with e.g. broccoli, cauliflower, or Brussels sprouts.

 

Reindeer tenderloin with baked pearl potatoes and sauce with mushrooms and blue cheese
Reindeer tenderloin with baked pearl potatoes and sauce with mushrooms and blue cheese

 

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