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Receta Roast Reindeer Fillet Marinated In Cider With Creamed Celer
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Ingredientes
- 1 x 450 g, (1lb) reindeer fillet, larder trimmed
- 2 Tbsp. Unsalted butter
- 570 ml Dry cider, (1 pint)
- 150 gm Dry juniper berries, (5z)
- 4 x Cloves garlic, crushed
- 450 gm Celeriac, (1lb)
- 570 ml Chicken stock, (1 pint)
- 2 Tbsp. Single cream
- 6 Tbsp. Diced celery, onion and carrot
- 120 gm Fresh wild cranberries, (4oz)
- 2 tsp Caster sugar
- 1 Tbsp. Butter
- 150 gm Fresh clean sliced chanterelles, (5z)
- Â Â Salt and pepper
- 1 Tbsp. Unsalted butter
Direcciones
- The meat is simply left in the cider to marinate with the juniper berries and garlic cloves for at least 2 hrs. Cooking is done by draining and drying the meat and sealing in a very warm pan with 2 tbsp butter and then seasoning and roasting on 200C/400F/gas mark 6 for 10-15 min, depending on the thickness of the fillet, to achieve a medium-rare centre.
- There is not much fat in the meat and you should take care not to overdo it or possibly it will dry out and loose its juices.
- The celeriac is cooked in the chicken stock till soft (about 10 min if the vegetable is not too woody in texture) and then mashed with a fork.
- You can use a mouli-legumes if you like, but a rustic feel to this dish is perfectly acceptable. Add in the cream for smoothness, season and keep hot for the meat to arrive.
- The mushrooms are simply sauted in butter and seasoned.
- The sauce is made by sauteeing the onion, celery and carrots till soft and then seasoning, adding sugar, berries and some of the cider from the marinade. This should all cook down into a smooth puree (if you like you can pass the saute/fry through a coarse sieve). Check the sugar and salt levels to balance the acidity of the wild cranberries.
- To assemble, let the meat rest for 5 mins to let the fibre relax (reserve any liquid removed juices for the sauce) and slice thickly and place over the creamed celeriac. Arrange the mushrooms around the outside of the meat and pour the fruity sauce over and around the plate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1841g | |
| Calories 1528 | |
| Calories from Fat 758 | 50% |
| Total Fat 87.9g | 110% |
| Saturated Fat 35.72g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 1696mg | 71% |
| Potassium 5099mg | 146% |
| Total Carbs 177.53g | 47% |
| Dietary Fiber 27.1g | 90% |
| Sugars 67.96g | 45% |
| Protein 41.05g | 66% |
