1–2 Lapin Liha’s reindeer tenderloins (200–400 g pack)
large knob of butter
2 tbsp olive oil
salt
black pepper
Instructions
Take the tenderloin out to thaw at room temperature in time, or thaw it in plenty of cold water, where it will thaw in an hour or two. If you like, you can also use a small inner roast; for the soup in the picture, I roasted a 250-gram reindeer calf’s inner roast.
In a pot or cauldron, sauté chopped onion for about five minutes, add in minced garlic, ginger, and grated carrot. Stir for a couple of minutes with a spatula and add curry and chili flakes. Toss in the crushed tomatoes, rinsed lentils, and vegetable stock cube and leave it simmering on low heat. If the soup feels too thick, add a splash of water. If you want it thicker, let it simmer a while longer.
Remove any visible membranes from the meat. Melt butter on a fairly hot pan, add olive oil, and sauté the meat rolls for a few minutes, turning the meat as you cook to brown it from every side. Lightly salt and pepper while cooking. Lift the cooked insides onto a cutting board and let them rest for a short while. Cut into bite-sized pieces with a sharp knife, easy to enjoy with a spoon from the soup.
Garnish the portion with cilantro and spoon a dollop of crème fraîche or sour cream into the soup, enjoy. If there’s leftover soup and meat, you can keep it for the next day’s lunch; at least it disappears from the cabinet before I can say sled. The reindeer went to better mouths with this lunch, but there was still soup left for the next day.
