Reindeer tenderloin is not the tenderest part of the animal, but it can be fixed. The tenderloin is from Finnmark Rein and is great and a good starting point for lots of delicious dishes. We have vacuum packed it with oil, spices and herbs and put it in Sous vide for 2 hours at 56 degrees. Just before serving, we have given the meat a quick round in the frying pan, so it should get a little color. If you do not have sous vide, you can brown it in the frying pan and put it in the oven at low temperature until the frying thermometer shows 60 degrees.
The meat is in a marinade of olive oil, pepper, thyme and bay leaves.Serve tenderloin of reindeer with boat potatoes, root vegetables and a delicious mushroom sauce.
Recipe for root vegetables can be found HERE .
Sauce:
I always use brown cheese in game sauce, together with juniper berries because I think it gives the sauce a fantastic taste of Norway.
2 onions in strips
1 box of sour cream
2 packs of sliced mushrooms
1 box of whipped cream
2 ts pepper
1 tablespoon crushed juniper berries
1 tablespoon blackcurrant syrup
50 g brown cheese
Brown onions and mushrooms in a little butter. Add sour cream and whipped cream, juniper berries, pepper, blackcurrant syrup and brown cheese. Let it cook until the brown cheese has dissolved and stir so that the sauce does not stick. Season with salt and check if the sauce needs more sweetness. You can ev. add more blackcurrant syrup.
Boat potatoes:
Drizzle a little olive oil in a long pan, divide the potatoes 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, turn the temperature down to 200 degrees and let them fry so they become crispy on the outside and soft on the inside.
If you would rather have boiled potatoes or mashed potatoes for the tenderloin, it also tastes good.
