600 g Lapin Liha’s reindeer sirloin 600 g Jerusalem artichokes 150 g chanterelles 1 shallot 1 tbsp game stock concentrate 2 dl whipping cream 150 g green beans Fresh thyme and olive oil Salt and black pepper
Horseradish gremolata
1 minced garlic clove 1 tbsp grated horseradish 3 tbsp chopped parsley leaves The zest of one lemon
Instructions
Heat the oven to 225 °C.
Wash the Jerusalem artichokes and boil them until soft in salted water.
Mix the ingredients for the gremolata together.
Finely chop the onion. Sauté the mushrooms in a hot pan without fat until all the liquid has evaporated. Add the onion, lower the heat and sauté until soft. Add the stock, cream, and about 3 tbsp of water and cook down.
Place the Jerusalem artichokes on a baking sheet lined with parchment paper. Crush them with the palm of your hand or the back of a ladle so that they remain intact. Pour over plenty of oil and season with salt and pepper. Bake for 20–30 min until they get color.
Clean the meat and season with thyme, salt, and pepper. Sear it in an oil-butter mixture in a pan until the internal temperature reaches 55 degrees. Let it rest for about 5 min.
Boil the beans in salted water for about 1 min so that they are al dente.
Slice the meat and serve with the sauce, Jerusalem artichokes, green beans, and gremolata.
