3 lb (1.3 kg) Knuckle roast of a Wild Reindeer
2 ½ C. (0.6 L) Bullion of a wild reindeer
7 oz. (0.2 L) Mirepoix
1 pc Garlic, thyme, rosemary, Jamaican pepper, Green Pepper
1 T (15 ml) Blue cheese
1 T (15 ml) Black currant jelly
1 T (15 ml) Cognac
5 oz (1.5 dl) Whipped cream
Salt & Black Pepper
2 T (30 ml) Butter
Add butter, Mirepoix,green pepper and garlic to a pan and sauté so that Mirepoix begins to soften.
Add bouillon of wild reindeer and spices, cognac, boil about 30 min.
Strain the sauce.
Add whipped cream, blue cheese, mix and taste.
7 oz (0.2 kg) peeled and cubed carrots
7 oz (0.2 kg) peeled and cubed beet roots
7 oz (0.2 kg) peeled and cubed turnips
7 oz (0.2 kg) peeled and cubed Swedish turnips
7 oz (0.2 kg) peeled and cubed parsnips
7 oz (0.2 kg) peeled and cubed potatoes
6 pcs Garlic cloves
5 oz (1.5 dl) Honey
Salt & Black pepper
4 T (60 ml) Butter
2 T (30 ml) Rapeseed oil
4 T (60 ml) Fresh thyme
Mix and season the Vegetables and put them into a roasting pan
Roast 356 °F (180°C) in a oven for about 60 min or until the Vegetables are ready, Mix frequently.
Add thyme at the end and salt
Roasting of a Wild Reindeer
Put the wild reindeer in a 12x20x2 1/2 “steam table pan (in GN-pan) into a preheated Alto-Shaam Cook & Hold oven.
Cook at 250°F (121°C) to an internal temperature of 100°F (38°C)
Holding at 140°F (60°C)
After roasting you can let the roast hold for 4-1/2 hours depending on a service
Spice the roast meat by salt and black pepper
Cut and serve it with sauce and vegetables