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Ingredientes
- 1 x 180 gram fil reindeer, (6oz)
- Â Â Carrot
- Â Â Leek
- Â Â Onion
- Â Â Celery
- Â Â Thyme
- Â Â Garlic
- Â Â Salt and pepper
- Â Â Cream
- Â Â Potatoes
- Â Â Extra virgin olive oil
- Â Â Lemon
- Â Â Salt and pepper
- Â Â Fresh thyme
- Â Â Garlic
Direcciones
- Stock: The bones of the reindeer should be browned hard, almost blackened, in the oven at 250 C/500 F/gas mark 9 for 30-45 min. Then place in a casserole with cool water, bring to the boil while stirring. Add in a mix of carrot, leek, onion, celery, thyme and garlic, but no salt. This should be simmered for 6 hrs to allow the casserole to reduce to a thick syrup, and then strained. Add in the same amount of cream as you have stock and stir.
- This will create a rich game stock. Finally add in salt and pepper to taste.
- For the Reindeer: Season the fillet of reindeer with salt and pepper and lightly brown in a frying pan on each side. Roast in the oven at 160 C/300 F/gas mark 2 for 4 to 6 min.
- Potatoes: Clean the potatoes but they will be cooked with the peel. Place in a roasting tin with extra virgin olive oil, some garlic and lemon, salt, pepper and thyme to taste. Roast in the oven for 25 min at 250 C/500 F/gas mark 9. Serve with broccoli and sauted mushrooms.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 398g | |
| Calories 231 | |
| Calories from Fat 24 | 10% |
| Total Fat 2.7g | 3% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 86mg | 4% |
| Potassium 1165mg | 33% |
| Total Carbs 48.78g | 13% |
| Dietary Fiber 8.3g | 28% |
| Sugars 9.61g | 6% |
| Protein 6.08g | 10% |
