Reindeer Roulades with Japanese Potato (Knollenziest)

Ingredients

• 6 canned artichoke hearts
• 2 shallots
• 1 Garlic clove
• 2 tbsp green pitted olives
• 1 tbsp capers
• olive oil
• Salt
• pepper (ground)
• 6 slices reindeer meat (from the hindquarter, ready-to-cook, 120 g each)
• 1 bundle soup vegetables
• 1 onion
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 400 ml game stock
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme
• 250 g carrots
• 400 g knollenziest
• 2 tbsp butter
• 120 ml Vegetable broth
• 1.5 tbsp fresh chopped parsley

Instructions

1. 1.

   Drain the artichoke hearts well. Peel and finely chop the shallots and garlic. Drain the olives and capers, then dice them with the artichokes into very small cubes. In a hot pan with 2 tbsp oil, sauté the shallots and garlic until translucent, add the olives, capers, and artichokes, cook briefly, season with salt and pepper, and remove from heat.

2. 2.

   Wash, pat dry, trim, flatten, season, and lightly coat the reindeer slices with mustard. Spread the artichoke mixture over each slice, roll into roulades, and secure with kitchen twine or meat ties.

3. 3.

   Clean and roughly chop the soup vegetables; also coarsely cut the onion. In a hot roasting pan with 2 tbsp oil, sear the roulades all sides and set aside. Sauté the vegetables and onion in the pan fat, stir in tomato paste, let it brown slightly, then deglaze with wine. Return the roulades, pour in game stock, add bay leaf, juniper berries, peppercorns, rosemary, thyme, salt, and pepper; simmer on medium heat for about 40 minutes.

4. 4.

   Meanwhile, peel and dice the carrots. Clean the knollenziest and sauté it with the carrot cubes in melted butter until softened. Add vegetable broth and steam over medium heat for about 5 minutes, seasoning with salt and pepper, then stir in parsley.

5. 5.

   Remove the roulades from the sauce, keep warm, strain the sauce through a sieve, squeeze out excess vegetables, bring the sauce to a boil, reduce until creamy, and adjust seasoning.

6. 6.

   Arrange the vegetables on warmed plates, remove twine or ties from the roulades, halve them, and place three halves on each plate. Drizzle with the reduced sauce before serving.