Reindeer Tenderloin with Brussels Sprouts, Lingonberry Sauce and Celery Bake

Name: Reindeer Tenderloin with Brussels Sprouts, Lingonberry Sauce and Celery Bake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4
Cuisine: German
Ingredients: 800 g reindeer tenderloins (from the hindquarter, ready to cook); 2 sprigs thyme; 2 sprigs Rosemary; 0.5 tsp ground wild spice blend; Salt; black pepper (freshly ground); 3 tbsp clarified butter; 600 g Brussels sprouts; 2 tbsp butter; 400 g Jerusalem artichoke; 1 kg potatoes (starchy, boiling type); 200 ml vegetable broth; 300 g heavy cream; Nutmeg (freshly grated); 60 g shredded cheese (e.g., Emmental); 50 g butter; 1 jar lingonberries (in juice); 50 ml red port wine; 1 tbsp sugar; 1 tsp Cornstarch; thyme for garnish

Prep: 30min

| Servings: 4 | Cook: 1h

Tender reindeer tenderloins with fresh Brussels sprouts, a creamy lingonberry sauce, and a golden celery bake. Try this and other recipes from Spoonsparrow!

Ingredients

800 g reindeer tenderloins (from the hindquarter, ready to cook)
2 sprigs thyme
2 sprigs Rosemary
0.5 tsp ground wild spice blend
Salt
black pepper (freshly ground)
3 tbsp clarified butter
600 g Brussels sprouts
2 tbsp butter
400 g Jerusalem artichoke
1 kg potatoes (starchy, boiling type)
200 ml vegetable broth
300 g heavy cream
Nutmeg (freshly grated)
60 g shredded cheese (e.g., Emmental)
50 g butter
1 jar lingonberries (in juice)
50 ml red port wine
1 tbsp sugar
1 tsp Cornstarch
thyme for garnish

Instructions

1.
Wash and dry the thyme and rosemary, then shake off excess water. Season the reindeer with wild spice blend, salt, and pepper. Heat clarified butter in a pan, add the meat and herb sprigs, sear for 1 minute, flip, and cook for another 2 minutes.
2.
Place the seasoned meat on a roasting rack, slide a deep baking sheet underneath to catch drippings, and roast in a preheated oven at 100°C until pink after about 40-50 minutes.
3.
Meanwhile, wash, peel, halve lengthwise, and slice thinly the Jerusalem artichoke and potatoes. Combine them with vegetable broth and cream in a pot, season with salt, pepper, and nutmeg, bring to a boil, cover, and simmer on low heat for 15 minutes, stirring frequently to prevent sticking.
4.
Wash the Brussels sprouts, trim ends, separate outer leaves from hearts, halve hearts. Blanch leaves and hearts in boiling salted water for about 7 minutes, then drain, shock in ice water, and dry well.
5.
Heat lingonberries with their juice and port wine in a saucepan. Mix cold water with sugar and cornstarch, then stir into the simmering berry mixture. Boil vigorously for 1 minute, then set aside.
6.
Remove the reindeer from the oven.
7.
Switch the oven to broil mode. Season the celery and potato mix again with salt and pepper, place in oven-safe dishes, sprinkle with cheese, drizzle with cream, and broil for about 6 minutes until golden brown.
8.
In a pan, melt butter until foamy, then sear the reindeer slices for about 1 minute, basting repeatedly with butter. Remove from pan and set aside.
9.
Heat the Brussels sprouts in the same pan for 1 minute, seasoning with salt and pepper.
10.
Slice the reindeer into rounds, arrange on plates with lingonberry sauce and Brussels sprouts, garnish with thyme, and serve.