Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 180 gram fil reindeer; (6oz)
FOR THE STOCK
Preparation
Stock: The bones of the reindeer should be browned hard, almost blackened, in the oven at 250?C/500?F/gas mark 9 for 30-45 minutes. Then place in a casserole with cold water, bring to the boil while stirring. Add a mix of carrot, leek, onion, celery, thyme and garlic, but no salt. This should be simmered for 6 hours to allow the casserole to reduce to a thick syrup, and then strained. Add the same amount of cream as you have stock and stir. This will create a rich game stock. Finally add salt and pepper to taste. For the Reindeer: Season the fillet of reindeer with salt and pepper and lightly brown in a frying pan on each side. Roast in the oven at 160?C/300?F/gas mark 2 for 4 to 6 minutes. Potatoes: Clean the potatoes but they will be cooked with the peel. Place in a roasting tin with olive oil, some garlic and lemon, salt, pepper and thyme to taste. Roast in the oven for 25 minutes at 250?C/500?F/gas mark 9. Serve with broccoli and sauted mushrooms. Converted by MC_Buster. Converted by MM_Buster v2.0l.
