Reindeer sirloin, oven-roasted Brussels sprouts, and caramelized black salsify
Preparation time 1h
|
4 portions
Ingredients
600 g Lapin Liha’s reindeer sirloin filet fresh thyme, salt, and black pepper 500 g black salsify Juice of one lemon 250 g Brussels sprouts 3 dl heavy cream 1 tbsp game stock concentrate 1.5 dl blackcurrants, thawed Oil and butter for frying
Streusel
3 tbsp sesame seeds 3 tbsp hazelnuts 1 tsp ground coriander Zest of one lemon
Instructions
Preheat the oven to 110°C.
Clean the meat and season with thyme, salt, and black pepper.
Toast sesame seeds, hazelnuts, and coriander for the streusel in a dry frying pan. Let cool and chop coarsely. Mix in grated lemon zest.
Peel the black salsify under running cold water. Cut them into about 5 cm pieces, split them and put them in a bowl with lemon juice to prevent them from darkening.
Remove the stem from the Brussels sprouts. Remove any bad leaves and cut the sprouts in half. Put them in a bowl and mix in a little oil.
Put the meat in the oven and roast until the internal temperature reaches 56 degrees. Allow resting for 30 min.
Increase the oven temperature to 225°C. Put the Brussels sprouts on a tray and bake for about 20 min until they are crispy.
Sauté black salsify in butter for about 10 min, until they are al dente and starting to brown. Add cream and fond, and let reduce for about 10-15 min. Season with salt and black pepper.
Brown the meat all over in plenty of butter in a hot frying pan. Slice the meat and serve it with the black salsify, Brussels sprouts, streusel, and blackcurrants.
