Reindeer racks with BBQ sauce and charred carrots
1 rating (click on the stars to rate)
Servings
4
In this recipe we put reindeer racks from Rensarv on the bbq.
Grilling reindeer is a taste experience out of the ordinary. The fat coat on the reindeer helps to keep the meat juicy and gives the reindeer a unique flavor profile that is linked to the arctic nature.
The smell of grilled reindeer is enticing and it is satisfying to see the meat being grilled to perfection. If you want to try something different and tasty, grilled reindeer is a good option.
Daniel Tottie
Ingredients
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1 kg renracks
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4 carrots
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2 apples
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2 tomatoes
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1 red onion
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3 cloves of garlic
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1 tbsp grated ginger
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1 dl red wine
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1 tbsp honey
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1 tbsp tomato puree
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1 tbsp apple cider vinegar
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1 tbsp Chinese mushroom soy
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Salt, black pepper, fennel seeds
Instructions
Fire up the grill
Barbeque sauce
Slice and grill apples, tomatoes, red onions until they have got a lot of character.
Put them in a saucepan and top with garlic, ginger, red wine, honey, tomato puree, apple cider vinegar and soy. Let it cook for at least 30 minutes.
Mix until smooth.
Season with salt. Sweeten possibly with sugar or more honey if you want a sweeter sauce.
Reindeer racks
Make cuts in the fat coat of the reindeer with a sharp knife and season generously with salt.
Grill the racks properly all around, focusing on the fat coat.
Let them sizzle on indirect heat or in an oven at about 100 degrees celsius for 20 minutes to a core temperature at about 52-55 degrees.
Let the racks rest for at least 15 minutes.
Cut the backbone from the ribs, leaving only the ribs on the meat. Slice the meat, one slice per rib. Season each slice with a little extra salt.
Before serving, you can give each piece of meat an extra frying surface and let the meat settle at the edges. We're not trying to get to any specific degrees celsius on the meat here. Make sure the grill is hot enough to get a good surface.
Charred carrots
Boil the carrots whole in salted water for about 5 minutes
Grill the carrots thoroughly until they have an almost black surface
Roast fennel seeds and black peppercorns, equal parts together, until the fennel is black.
Mix the spices into a black powder in a spice grinder or mortar.
Roll the grilled carrots in the powder.
Put them on the grill for a short time before serving
Place the reindeer racks, barbeque sauce and carrots on a plate. Serve with a lovely salad. Why not a creamy coleslaw?
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