Reindeer Leg in Vegetable Sauce

Ingredients

• 2 reindeer legs (about 300 g each, long and slender)
• Salt
• pepper (ground)
• wild seasoning
• 4 tbsp clarified butter
• 2 carrots
• 0.25 head of celery root
• 6 shallots
• 2 Garlic cloves
• 150 ml port wine
• 500 ml game stock
• 1 bay leaf
• 2 sprigs thyme
• 1 sprig rosemary
• 5 large cabbage leaves
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 100°C fan. Rinse the reindeer legs, pat dry and rub with salt, pepper and wild seasoning. Brown all over in hot clarified butter in a large pot. Then place on a rack and bake for about 45 minutes.

2. 2.

   Peel the carrots, celery root, shallots and garlic. Dice the carrots and celery root. Cut the shallots into half-moons and quarter the garlic. Sauté the vegetables in the drippings from the meat. Deglaze with port wine, add stock, bay leaf, thyme and rosemary, and simmer gently for 30-40 minutes, adding liquid if needed.

3. 3.

   Meanwhile blanch the cabbage leaves in boiling water for 2-3 minutes, shock in cold water, pat dry and lay them slightly overlapping on a work surface. Place the cooked reindeer meat on top and wrap with the cabbage leaves. Tie with kitchen twine if desired and cut into 4-5 pieces. Melt butter in a pan and quickly brown the meat bundles all over. Add to the vegetables and let heat through briefly. Season to taste and serve garnished with rosemary as desired.