Rustic Reindeer Roast with Root Vegetables
Embrace the flavors of European game cuisine with this exquisite reindeer roast. Prepared with a blend of aromatic spices and accompanied by hearty root vegetables, this dish captures the essence of wilderness dining. Perfect for a cozy family dinner or a festive occasion, the reindeer roast promises a tender and flavorful experience.
Ingredients
🦌 1-1.5 kg Reindeer Roast, Kezie Brand
🌿 1 teaspoon juniper berries
🌿 1 teaspoon coriander seeds
🌿 1 teaspoon cumin seeds
🌿 2-3 cloves
🧂 Generous sprinkle of sea salt
🌶️ Generous sprinkle of black pepper
🫒 1-2 tablespoons all-purpose oil
💧 150ml water
🥕 1-2 medium carrots, roughly chopped
🥕 1-2 medium parsnips, roughly chopped
🥬 1 stalk of leek, roughly chopped
Instructions
1- Defrost the Reindeer Roast:
- Defrost the reindeer roast in the fridge overnight for about 12 hours
2- Prepare Spice Mix:
- In a mortar and pestle, lightly crush the juniper berries, coriander seeds, cumin seeds, and cloves to create a fragrant seasoning mix
3- Sear the Roast:
- Heat a frying pan to high and add a splash of all-purpose oil
- Wait until it's almost smoking
4- Sear for Crust:
- Sear the reindeer joint in the hot pan for about 10 seconds per side
- Turn constantly for a light brown crust
- Avoid seasoning at this stage
5- Prepare Vegetables:
- Roughly chop the carrots, parsnip, and leek
- Place them in a roasting tray to form a bed for the roast
6- Transfer and Add Moisture:
- Transfer the seared reindeer roast onto the vegetables in the roasting tray
- Pour approximately 150ml of water into the tray for moisture during roasting
7- Season the Roast:
- Rub the spice mix onto the roast followed by generous sprinkles of black pepper and sea salt
8- Roast in the Oven:
- Place the tray in a preheated oven at 180°C
9- Cook to Desired Doneness:
- For medium doneness, roast for 45-55 minutes (internal temperature around 64°C)
- For well done, roast for over an hour (internal temperature around 70-75°C)
10- Rest the Roast:
- Once cooked, remove the tray from the oven
- Cover the roast loosely with aluminum foil and let it rest for 10-15 minutes before carving
Prep Time: Approximately 15 minutes
Cook Time: 45-75 minutes
Total Time: 1-1.5 hours
Servings: Approximately 6 people
Equipment:
- Cutting board (Unbranded)
- Chef's knife (Unbranded)
- Mortar and pestle (Unbranded)
- Salt grinder (Unbranded)
- Pepper grinder (Unbranded)
- Frying pan (Unbranded, possible cast iron or carbon steel)
- Tongs (Unbranded, stainless steel with silicone tips)
- Roasting tray (Unbranded, metal)
- Oven (Unbranded, range cooker)
- Aluminum foil (Unbranded)
Cooking Tips
- Defrost thoroughly to ensure even cooking
- Crush whole spices for enhanced flavor and aroma
- Sear in a hot pan to seal in juices before roasting
- Season after searing to prevent burning
- Use root vegetables to add depth to the drippings, perfect for a gravy
- Rest the roast after cooking to redistribute juices
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Keziefoods: https://www.youtube.com/@Keziefoods