Reindeer in Mushroom Cream Sauce

Ingredients

• 800 g reindeer cutlets
• Salad
• Pepper
• 3 tbsp flour (for coating)
• 2 tbsp Vegetable oil
• 200 ml game stock
• 0.5 Vanilla pod
• 1 bay leaf
• 0.5 cinnamon stick
• 150 ml Heavy Cream
• 350 g Tagliatelle
• 100 g morel mushrooms
• 1 tbsp butter

Instructions

1. 1.

   Rinse the reindeer cutlets and pat dry. Season with salt and pepper, then coat in flour. In hot oil, brown them in a hot pan and remove.

2. 2.

   Pour off excess oil from the pan and deglaze with game stock. Add the vanilla pod, bay leaf, and cinnamon; simmer gently for about 5 minutes while stirring occasionally. Then add cream and let it thicken lightly for about 10 minutes. Strain if desired.

3. 3.

   Cook the tagliatelle in salted water until al dente.

4. 4.

   Clean the morels and sauté them in hot butter for 1-2 minutes. Place them with the reindeer cutlets into the sauce and simmer for about 5 minutes to meld flavors. Season with salt and pepper.

5. 5.

   Drain the pasta and plate it. Add the reindeer cutlets with the mushroom cream sauce on top, and serve with optional leeks if desired.