Sirloin of reindeer with rosemary sauce
and diced root vegetables

600 g  sirloin of reindeer

The meat will normally be supplied frozen. Put it in a refrigerator the previous day to thaw. Once it is thawed, remove any sinews and allow the meat to come to room temperature. Then brown it on both sides in a frying pan and heat it for just a moment in the oven. Do not cook it completely, or it will begin to taste of liver. Slice before serving.

Rosemary sauce
4 dl  ready-made demi-glace sauce base or home-made dark meat broth
⅓ bottle  cheap red wine
some pieces of celeriac, parsnip and carrot
1  onion
4  cloves of garlic or a whole bulb of solo garlic
salt and whole black peppers
fresh rosemary

Chop the vegetables, onion and garlic into pieces and fry them lightly in a saucepan. Add the sauce base and red wine and boil over a gentle heat for about 30 mins. Add a sprig of fresh rosemary about halfway through this process. Sieve the sauce and add salt and the black peppers. Check for taste. Whisk in a knob of butter just before serving to give the sauce a good glaze.

Vegetables cooked in the oven
100 g  carrots
100 g  swede
100 g  celeriac
100 g  onion
100 g  parsnip
garlic
½ dl  liquid honey
1 dl  olive oil
salt and black pepper

Dice the vegetables and place them in an oven dish. Mix in the honey, olive oil, salt and black pepper. Cook in a 175°C oven for about half an hour, stirring occasionally.

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