Reindeer sirloin with game meat sauce
37 rating (click on the stars to rate)
Category
Simple recipes
Servings
4
Preparation
5 minutes
Cooking
30 minutes
This is a super simple and delicious game meat recipe. It also works well with sirloin from other wild game as well. If you don't have access to a trimmed version, take a larger piece, about 700 grams, and trim off the skins and fat before frying.
You don't have to have all the ingredients for the sauce, but the more you have, the better it will be. Personally, I think the most important are cream, mushrooms and soy. If you don't have dried chanterelles, then take about 200 grams of mushrooms and finely chop them. If you don't have chanterelles, choose another forest mushroom or simply regular mushrooms.
Serve with a good salad, pan fried asparagus, oven-roasted root vegetables or similar accessories.
For this recipe, we assume that you have a kitchen thermometer because the meat must not be dry (it happens at 60 degrees celsius and higher).It is best if the meat is at room temperature when it is fried .
Johan Löfström
Ingredients
-
600 g Trimmed reindeer fillet
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4 dl cream
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0.5 dl game meat stock (or veal stock)
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2-3 tbsp dried crushed chanterelles
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4 juniper berries
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2 tsp soy
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2 tsp blackcurrant jelly
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Black pepper
Game meat sauce
Instructions
Season the meat slightly with salt before frying. Fry the sirloin on all sides in a hot frying pan.
The meat is ready when the internal temperature is 52-53 degrees.
Let the sirloin rest under baking paper or a towel (not tinfoil). During this time the temperature will rise a few degrees. It is perfect when the thermometer shows 56 degrees celsius (approx. 10 min).
Game meat sauce
Bring the cream and game stock to a boil over medium heat and then let it simmer over low heat.
Crush chanterelles and juniper berries and add to the cream. Add soy, blackcurrant jelly and a little pepper.
Let the sauce simmer until about half of it remains.
Comments (1)
Vilken rätt Fantastisk
Såsen är verkligen punkten över i:et.
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