Reindeer fillet, fried potatoes with chanterelle sauce and blackcurrant jelly.
Freddevidgrillen
You decided on the dishes I would cook while out camping with my rooftop tent. You wanted to see game, so game it is.
Really tasty, and perfect for when you're out in the woods. Here’s how I made it: (I mostly eyeballed it—hence the lack of measurements—and just went by feel.)
Don't forget to save the recipe and follow @freddevidgrillen.
Ingredients
Reindeer fillet
Pre-cooked potatoes
Salt
Black pepper
Thyme
Parsley
Blackcurrant jelly
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Chanterelles
Butter
Shallot
Cream
Crème Fraiche
Game stock
Soy sauce
Blackcurrant jelly
Thyme
Black pepper
Salt
Instructions
First, fry the chanterelles in a dry pan until the liquid evaporates.
Then add the butter and shallot; fry until the onion has softened and turned golden.
Add the cream, crème fraîche, game stock, soy sauce, and blackcurrant jelly, and stir.
Thyme, black pepper, and salt. Remove immediately from the heat and let it simmer gently.
Add butter to the griddle, along with the reindeer inner fillet and the pre-cooked potatoes.
Salt, black pepper, and thyme. Fry the potatoes until nicely browned, and cook the meat to an internal temperature of 55–57°C (medium-rare).
Medium: 58–60°C—the choice is yours.
Arrange the sauce, potatoes, reindeer fillet, and jelly, and top with fresh parsley.
Serve and enjoy.
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