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Print this Recipe    Reindeer

Marinated Reindeer Filet

1 kg ( 2 lb.)reindeer filet
1 dl (0.4 c) Aquavit
1 dl (0.4 c) olive oil

Leave the meat in the oil/Aquavit marinade for two hours. Brown
the meat in a hot pan, bake in stove for app. 15 minutes at 170
C/340 F. Let the meat rest for ten minutes.


Sherry sauce

2 dl (0.8 c) dry sherry
4 dl (1.7 c) whipping cream
2 dl (0.8 c) stock (from reindeer, or other red meat)
40 g (1.4 oz) chopped shallot
1 bay leaf
salt, pepper
100 g (3.5 oz) unsalted butter

Saute the onion in butter, don\x92t let it get brown. Add stock,
with pepper and bay leaf, let it reduce to 2 dl (0.8 c). Add cream,
let it reduce to 3 dl (1.3 c). Add sherry, reduce to 4 dl (1.7 dl)
Pour it through a sieve. Whip in the butter, add salt and pepper
to taste.


Apple and red onions

2 Aroma apples
150 g (5.3 oz) red onion
1 Tbs. butter
1 Tbs. vinegar (7%)
2 Tbs. Aquavit
salt, pepper

Cut apples and onions into wedges. Saute in butter until soft, add
vinegar, salt and pepper to taste. Serve the meat with sherry sauce
and apple mixture, and baked potato wedges.

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5 of 8 people found the following review helpful:
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Reindeer ROCKS!, April 22, 2004 - 03:28 AM
Reviewer: Kim Vibaek from Copenhagen, Denmark
A good friend of mine from Greenland gave me a leg of reindeer, which I prepared using this recipe. Of course this meant more work - boning and tying up the meat before marinating it - but it was worth it; and what a marinade! To add moisture I rolled the boned meat around a few strips of bacon, and I used madeira for the sauce as I had no sherry in the house. Another deviation was that instead of the suggested apple/red onion salad, I served it with a Waldorf Salad (my wife insisted). Good meat calls for good wine, so I had bought a bottle of 1998 Barolo. This turned out to be an excellent choice as the Barolo is quite powerful and goes very well with game. All in all an excellent meal with at total rating of 5/5!

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