Reindeer inner thigh with stenskivling mushroom topping and parsnip puree
Paul Marcon
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A world-class recipe from French chef Paul Marcon. Relatively easy to cook and fantastically good. If you want to simplify the recipe, you can skip the stenskivling mushroom topping on the meat, even if it is the finishing touch.
Ingredients
400 g reindeer or reindeer calf inner thigh
Black pepper
Salt
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35 g dried stenskivling mushroom (Karljohan mushroom)
250 g butter
20 g sugar
20 g breadcrumbs
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200 g parsnips
3 dl milk
1 star anise
40 g butter
Instructions
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Divide the inner thigh into 2 fillets
Season with salt and pepper
Place the fillets in plastic wrap and cook for 7 min at 65 degrees celsius
Let the meat cool down
Brown the meat in a frying pan
Let the meat cook in the oven on 100 degrees celsius (50-52 degrees internal temperature).
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Fry the mushrooms in butter and puree/mince/chop them
Melt the sugar in a cast iron pan
Add the pureed mushroom
Leave to cool in the freezer. Then mix into a powder.
Mix the powder with butter (60 g) and the breadcrumbs. Spread out on baking paper in a rectangle so that there is an approx. 2 mm thick layer. Divide the rectangle into two parts.
Place the topping on top of the two pieces of meat and burn using a kitchen burner.
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Cook the parsnip in the milk with star anise.
Mix with browned butter.
Top with elderberries
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