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Reindeer sirloin, mushroom sauce & gremolata

Reindeer sirloin, mushroom sauce & gremolata

Preparation time 1h

|

4 portions

Poro

Ingredients

  • 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

  1. Heat the oven to 225 °C.
  2. Wash the Jerusalem artichokes and boil them until soft in salted water.
  3. Mix the ingredients for the gremolata together.
  4. 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.
  5. 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.
  6. 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.
  7. Boil the beans in salted water for about 1 min so that they are al dente.
  8. Slice the meat and serve with the sauce, Jerusalem artichokes, green beans, and gremolata.

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