Reindeer sirloin with game sauce
Johan Löfström
4
5 minutes
30 minutes
Simple recipes
This is a super simple and delicious game recipe. It also goes well with sirloin of other types of game. 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 tastier it will be. Personally, I think the most important are cream, mushrooms and soy. If you don't have dried chanterelles, regular chanterelles are fine. 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, fried asparagus, oven-roasted root vegetables or similar accessories.
For this recipe, we assume that you have a meat thermometer because the meat must not be dry (it happens at 60 degrees). The meat is best if it is at room temperature when fried.
Ingredients
600 g Trimmed reindeer sirloin
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4 dl cream
0.5 dl game stock (or veal stock) Mix with water
2-3 tbsp dried crushed chanterelles
4 junipers
2 tsp of soy
2 tsp blackcurrant jelly
Black pepper
Instructions
Salt the meat slightly 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 tenderloin rest under baking paper or a towel (not aluminum foil). During this time the temperature will rise a few degrees. It is perfect as the thermometer shows 56 degrees (about 10 minutes).
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Bring the cream and game stock to a boil on medium heat and then let it simmer on low heat.
Crush the chanterelles and juniper berries and add to the cream. Add soy, blackcurrant jelly and a little pepper.
Let the sauce simmer until about half remains.
Comments (1)
Vilken rätt Fantastisk
Såsen är verkligen punkten över i:et.
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