Reindeer Medallions with Lingonberry Pears and Green Bean Salad

Name: Reindeer Medallions with Lingonberry Pears and Green Bean Salad
Total time: 1 h
Yield: 4
Ingredients: 700 g reindeer's back (deboned and trimmed); Salt; black pepper (freshly ground); 2 tbsp sunflower oil; 200 g lingonberries; 2 pears; 1 Shallot; 2 tbsp butter; 100 ml apple juice; 1 tsp Honey; 3 tbsp apple cider vinegar; 500 g green beans; thyme sprig (for garnish)

Prep: —

| Servings: 4 | Cook: —

Reindeer medallions with lingonberry pears and green bean salad is a recipe featuring fresh ingredients from the reindeer category. Try this and other recipes from Spoonsparrow!

Ingredients

700 g reindeer's back (deboned and trimmed)
Salt
black pepper (freshly ground)
2 tbsp sunflower oil
200 g lingonberries
2 pears
1 Shallot
2 tbsp butter
100 ml apple juice
1 tsp Honey
3 tbsp apple cider vinegar
500 g green beans
thyme sprig (for garnish)

Instructions

1.
Preheat the oven to 160°C (320°F) with both fan and conventional heat.
2.
Wash, pat dry, and season the reindeer back with salt and pepper. Sear in hot oil on all sides. Transfer to a rack over a fat pan and roast for 15-20 minutes. Deglaze the drippings with a splash of water.
3.
Rinse lingonberries and drain. Peel pears, quarter them, remove cores, and cube. Dice shallot finely and sauté in 1 tbsp hot butter. Add lingonberries and pear cubes briefly, then season with apple juice. Simmer gently for about 8 minutes, add honey, and finish with vinegar. Remove from heat.
4.
Wash, trim, and blanch green beans in salted water for ~6 minutes until tender yet crisp. Drain and toss in the roast jus. Remove from heat, fold in remaining butter, season with salt and pepper, and serve on plates. Slice reindeer into medallions, arrange over the bean salad, top with lingonberry pears and thyme sprig.