Marinated Reindeer Tenderloins with Pears

Ingredients

• 4 reindeer tenderloins
• 3 tbsp olive oil
• 5 tbsp red wine
• 2 tbsp fruit vinegar
• 5 juniper berries
• 2 tbsp butter
• 40 ml juniper schnapps
• 2 small firm pears
• 1 tsp lemon juice
• Salt
• Pepper (from the grinder)
• 1 glass lingonberry confit

Instructions

1. 1.

   Wash and pat dry the meat. Mix oil with red wine, vinegar, and half of the crushed juniper berries; marinate the tenderloins in this mixture for 3 hours, turning occasionally. Pat the meat dry again and sear it in butter for 5 minutes on each side.

2. 2.

   Peel, quarter, core, and cut the pears into slices. Deglaze the pan with schnapps, add the pears, stir in 2 tbsp of the remaining marinade, and sauté for 3 minutes. Add the remaining juniper berries, pepper, and lemon juice; mix well, return the meat to the pan, and serve with lingonberries.