Porot laiduntavat metsässä

Reindeer rump roast, oven-roasted root vegetables, and pepper cream sauce

Reindeer rump roast, oven-roasted root vegetables, and pepper cream sauce

Preparation time 1,5h


4 portions



  • Oven-baked roots
  • 1 kg of potatoes
    2 small parsnips
    a handful of cherry tomatoes
    olive oil
  • Pepper-cream sauce
  • 3 dl of water
    ½ dl of port wine or madeira
    2 tbsp of game stock concentrate
    1 shallot, finely chopped
    2 dl of cream
    1 tbsp of Maizena (cornstarch)
    1 tsp of crushed black pepper
    1 tbsp of cognac
  • Roast
  • 2 pcs of Lapin Liha’s reindeer rump roast (à approx. 250 g)
    black pepper
    30 g of butter
    3 tbsp of rapeseed oil
    1 sprig of rosemary
    1 whole garlic (separate the cloves and press them flat with the blade of a knife, the peel can remain on)


Oven-Baked Root Vegetables

Preheat the oven to 200 degrees Celsius. Peel the potatoes and parsnip, chop into smaller pieces, and transfer them to a baking dish. Drizzle with olive oil, season with salt, and mix. Put the dish in the oven for about 40 minutes, until they start to soften. Add halved tomatoes to the dish and allow to bake for another ten minutes. Then reduce the oven temperature to 150 degrees Celsius, next up are the roast beef cuts. While the root vegetables are in the oven, you can prepare the pepper-cream sauce.


Measure water, finely chopped shallot, port wine, and game stock into a pot. Boil on medium heat until about half is left, whisk in cream to which you have mixed the cornstarch. Add black pepper, season with salt and brandy. Let it simmer for a while, you can leave the sauce on the lowest setting to wait for the food to be ready, heat the sauce thoroughly before serving and whisk until smooth.


Defrost the reindeer rump roast cuts in cold water for about an hour. Remove visible membranes with a knife and dry the surface of the meat with a kitchen towel. On a thick-bottomed frying pan (with an oven-proof handle), melt butter and add rapeseed oil as well, when the butter stops sizzling and settles down, place the reindeer rump roast on the pan. Season with salt and black pepper, let the surface brown properly before you flip the meats. Season the other side as well, throw in whole garlic cloves and a sprig of rosemary. Baste the meats with butter by spooning the melted butter over the meat. Insert a meat thermometer into the thickest part of the meat and set a target temperature of 54 degrees Celsius, place the whole pan in the oven and bake until the thermometer shows an internal temperature of 54 degrees Celsius. If you don’t own a thermometer, 7-10 minutes is a sufficient time for a small roast to cook properly. The meat of the reindeer calf is so fine that it can be eaten almost raw. Do not overcook it.

Once the meat is cooked enough, remove it from the oven and let it rest on the pan for at least five minutes, maybe even ten if you can wait. The burnt (i.e., caramelized) garlic cloves are a real treat, so squeeze the insides of the garlic clove into your mouth and enjoy. I think I ate all the garlic before taking the picture, ahem.

Slice the reindeer rump roast against the grain of the meat, place with the roasted root vegetables, fried chanterelles, and spoon the wonderful pepper sauce over the meat.
I also found some chanterelles in the freezer, fried them in a hot pan with butter, seasoned with salt and pepper, and we also enjoyed them with the meat.

Sinfully good, try it out.

Best, Hanna G.

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