Pan-Seared Reindeer Tenderloin with Bacon

Ingredients

• 1 reindeer tenderloin (pre-cooked, bone-in, about 1.3 kg)
• 1 tbsp juniper berries
• Pepper (freshly ground)
• Salt
• 70 g melted butter
• 6 slices turkey bacon (halved)
• 1 bundle mixed vegetables
• 2 onions
• 450 ml cranberry juice
• 200 ml game stock
• 800 g red cabbage
• 2 cloves Allspice
• 1 cinnamon stick
• 200 g fresh cranberries
• 75 g sour cream

Instructions

1. 1.

   Wash the reindeer tenderloin, pat dry and remove any sinew or fat if necessary. With a sharp knife, gently loosen the meat along the bone but do not detach it.

2. 2.

   Crush juniper berries with pepper and a pinch of salt in a mortar, then rub the mixture all over the tenderloin. If needed, grease a roasting pan, place the tenderloin inside, drizzle 40 g melted butter over it, and cover with bacon slices.

3. 3.

   Clean, peel, and roughly cube one bundle of mixed vegetables and one onion; add them to the meat, pour in 200 ml cranberry juice, and bake in a preheated oven at 160 °C (fan 140 °C; gas: level 2) for about 40 minutes. Remove the bacon, add some stock, and braise the tenderloin for another 30 minutes, gradually adding the remaining stock.

4. 4.

   Meanwhile, wash the cabbage, quarter it, remove the tough core, and cut into fine strips or shave. Peel the remaining onion, slice thinly, and sauté in hot melted butter. Add the cabbage, cook briefly, then deglaze with the remaining juice. Add spices and simmer over medium heat for 20–25 minutes.

5. 5.

   Add the cranberries after rinsing and washing them, then continue to braise for another 20 minutes. Season with salt and pepper. Remove the tenderloin from the oven and let it rest covered for about 10 minutes.

6. 6.

   Strain the roasting liquid through a fine sieve, squeezing the vegetables well, and reheat the stock. Stir in sour cream, reduce until creamy, and season with salt and pepper. Separate the meat from the bone, slice, and serve with the braised cabbage and sauce.