Reindeer Sausage (Crepinette) with Potatoes

Ingredients

• 700 g reindeer cutlets
• 4 Tramezzini
• 1 pork net
• 1 bundle oregano
• 4 rosemary sprigs
• 1 kg new potatoes
• olive oil
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Wash the reindeer back, pat dry and cut into 12 as even pieces as possible. Salt, pepper and briefly sear all sides in hot oil.

2. 2.

   Flatten the tramezzini and cut so that the reindeer medallions can be rolled inside. Roll the reindeer tightly, pressing edges together compactly.

3. 3.

   Rinse the pork net well, then squeeze out water and spread it. Cover with torn oregano leaves and place the reindeer medallions on top. Wrap and fold the edges over. Quickly sear all sides of the folded edges on the grill, then season with salt and pepper.

4. 4.

   Wash the potatoes and cut into wedges.

5. 5.

   Distribute onto four large pieces of foil. Drizzle with olive oil, season with salt and pepper, add a rosemary sprig to each. Place three crepinette rolls on top and seal the foil well. Grill for about 25-30 minutes.