Reindeer Skewers with Pineapple Sauce

Ingredients

• 1 small pineapple
• 2 thyme sprigs
• 1 Shallot
• 2 tbsp butter
• curry powder
• 50 ml dry white wine
• 350 g reindeer meat
• 1 Shallot
• 3 egg yolks
• Salt
• ground pepper
• 2 lemongrass stalks
• 6 tbsp breadcrumbs
• 2 tbsp clarified butter

Instructions

1. 1.

   For the chutney, peel the pineapple thoroughly, quarter it lengthwise and cut out the hard core in the middle. Dice the fruit flesh. Wash and dry the thyme sprigs. Peel the shallots; dice one and slice the other into rings. Sauté the shallot rings in hot butter until translucent, add pineapple cubes, ½ tsp curry powder, thyme sprigs, and wine, cover and cook over medium heat for about 10 minutes until the mixture slightly breaks down. Remove the thyme sprigs.

2. 2.

   Cut the reindeer meat into small pieces and grind it coarsely in an electric food mill or through a fine plate of a meat grinder, add diced shallots and egg yolks, season with salt and pepper, and mix into a dough.

3. 3.

   Wash the lemongrass, pat dry and cut lengthwise in half. Form four elongated patties from the dough around the lemongrass halves, roll them in breadcrumbs, and slowly brown them all sides in hot clarified butter. Serve the chutney with the reindeer patties.