Reindeer Fillet with Mushroom Pancake Towers

Ingredients

• 600 g reindeer fillet (in 4 equal pieces)
• 50 g shelled hazelnuts (chopped)
• 0.5 bunch parsley (coarsely chopped)
• Salt
• Pepper (freshly ground)
• butter (for frying)
• 400 ml game stock
• 100 ml red wine
• 2 juniper berries
• 1 bay leaf
• 1 sprig rosemary
• 2 tbsp lingonberry jam
• 2 tbsp butter
• 100 g buckwheat flour
• 100 g all-purpose flour
• a pinch salt
• 300 ml milk
• 2 tbsp liquid butter
• 2 Eggs
• butter (for frying)
• 400 g chanterelles
• 0.5 bunch parsley (coarsely chopped)

Instructions

1. 1.

   Wash the meat, pat dry, and season with salt and pepper. Mix nuts and parsley together and coat the meat in the mixture. Gently sear all sides in not-too-hot butter. Bake in a preheated oven at 120°C (low heat) for about 15-30 minutes (longer or shorter depending on thickness) until pink through.

2. 2.

   For the sauce, deglaze the fillet drippings with red wine, add stock, juniper, bay leaf, and rosemary, and reduce to one-third. Then strain, stir in jam, and do not cook further. Whisk in 2 tbsp cold butter, season with salt and pepper.

3. 3.

   For the side, mix flour and buckwheat flour, whisk with milk. Stir in liquid butter, salt, and eggs. The batter should be thick‑but‑flowy; adjust with more or less milk if needed. Let rest for 10 minutes. Drop 1 tbsp of batter into hot butter and fry each side until golden brown.

4. 4.

   Clean chanterelles and sauté in 3 tbsp butter. Season with salt and pepper, fold in parsley. Arrange the mushrooms and pancake towers on warmed plates.

5. 5.

   Pour sauce over the plates and place the diagonally sliced fillets (let rest for 3 minutes before slicing) on top and serve.