Marinated reindeer fillet with whole baked celeriac and blueberry sauce
Johannes Örnemark (boar country food)
4
45 minutes
60 minutes
Reindeer fillet
This recipe comes from our partner at Instagram @ornemarksmat. It is an exciting variation on fried reindeer fillet. The lean and finely tuned meat needs both acid and fat, which has been the basic idea throughout the dish. The common thread is of course the forest.
Ingredients
600 g reindeer veal fillet
1 celeriac
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1 dl sunflower or rapeseed oil
1 tsp soy
1 tsp dried rosemary
2 dried juniper berries (crushed)
Salt & pepper
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200 g any whole mushroom
1 tsp thyme
1 clove of garlic
Butter for frying
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3 dl blueberries
1 chopped shallot
0.5 dl lemon juice
2 tbsp liquid honey
20 g butter
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0.5 dl chopped hazelnuts
1 tsp blueberry powder
1 tsp lemon zest (grated peel)
0.5 tsp thyme
Salt
1 juniper (crushed)
Instructions
Marinate the reindeer fillet for at least an hour. Last 20 minutes at room temperature.
Set the oven to 125 degrees celsius.
Fry the fillets quickly in a hot frying pan to get a nice char. Feel free to use a kitchen burner. Finish by ladling with butter.
Rub the meat with the crust and let the fillets finish in the oven until the internal temperature reaches 50 degrees celsius. Leave to rest till it reaches 52 degrees.
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Peel and roughly chop the garlic
Fry the mushrooms (whole) in butter with garlic and thyme until they get a nice color .
Let it finish in the oven together with the meat to maintain temperature and good timing.
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Use an apple corer to get butter into the celeriac.
Bake the celeriac whole in the oven for a long time. Feel free to use a burner at the end to get a nice caramelized surface.
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Mix the ingredients (except butter) and press through a sieve.
Heat and add the butter at the end. Season with salt and pepper.
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Heat hjortronsylt and serve with vanilla ice cream.
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