Reindeer Pâté

Ingredients

• 2 reindeer back fillets
• salt (pepper)
• 1 tbsp oil
• 600 g chanterelles
• 5 gelatin sheets
• 1 tbsp vinegar
• 2 tbsp olive oil
• 2 bunches parsley
• 250 g cream cheese
• 3 tbsp whipping cream
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• salt (pepper)

Instructions

1. 1.

   Preheat oven to 220°C. Wash, pat dry, salt and pepper reindeer fillets. Place fillets in a baking dish, drizzle with 1 tbsp oil and bake for 10 minutes. Remove and let cool.

2. 2.

   Wipe mushrooms with a damp cloth. Bring 0.5 l of salted water to a boil, add mushrooms and simmer for 5 minutes over low heat. Strain mushrooms through a sieve, catch the cooking liquid. Soak gelatin in cold water, squeeze out excess and dissolve in hot cooking liquid. Season with pepper and salt. Let the mixture set slightly. Mix mushrooms into the warm jelly. Pour half of the jelly into a 15 cm loaf pan, chill until firm. Place cooled fillets on top and pour remaining jelly over them. Refrigerate.

3. 3.

   Finely chop parsley. Mix cream cheese with whipping cream and season with salt and pepper. Using wet teaspoons, form small lumps and roll in parsley. Briefly dip mushroom pâté in hot water. Transfer to a board and slice into rounds.

4. 4.

   Make a sauce from the listed ingredients and pour over the pâté.