Ingredients for 4 people
For the reindeer entrecote:
800 g reindeer entrecote
Salt and pepper
2 tbsp olive oil
2 sprigs of fresh thyme
For the cranberry sauce:
200 g fresh or frozen cranberries
100 ml red wine
2 tbsp honey
1 tbsp balsamic vinegar
Salt and pepper to taste
or buy ready-made in the shop
For the side dishes:
300 g fresh Brussels sprouts
200 g peeled chestnuts 2 tbsp butter
1 tsp thyme (dried or fresh)
Salt and pepper
or buy ready-made in the shop
For the polenta:
200 g polenta (corn semolina)
800 ml vegetable stock
50 g Parmesan (grated)
2 tbsp butter
Salt and pepper to taste
Preparation
Prepare the reindeer entrecote: About 30 minutes before preparation, make the reindeer entrecote from from the fridge.
Heat the olive oil in a pan. Season the entrecote with salt and pepper and fry for about 3-5 minutes on each side, depending on the desired degree of doneness (medium-rare is recommended). Add the thyme and brush the entrecote with the flavored oil while frying. After frying, wrap in aluminum foil and let rest for 5-10 minutes.
Prepare the cranberry sauce: In a small saucepan, combine the cranberries, red wine, honey and balsamic vinegar.
Bring to a boil over medium heat and simmer for about 10 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.
Prepare side dishes: Clean the Brussels sprouts and cut them in half. Bring water to the boil in a large saucepan, add salt and blanch the Brussels sprouts for about 5 minutes until they are al dente. Drain and set aside. Heat the butter in a pan and fry the chestnuts over medium heat for about 5 minutes. Then add the Brussels sprouts and fry everything together for another 5 minutes. Season to taste with thyme, salt and pepper.
Prepare the polenta: Bring the vegetable stock to the boil in a saucepan. As soon as the stock is boiling, add the polenta while stirring. Leave to swell over low heat for about 20 minutes, stirring occasionally, until the polenta is thick and creamy. Finally, stir in the butter and Parmesan and season to taste with salt and pepper.
Serving: Arrange the polenta on the plate, cut the reindeer entrecote into thin slices and place on top.
Pour the cranberry sauce over it and serve the Brussels sprouts and chestnut mixture alongside.
Serving suggestion: This dish goes wonderfully with a strong red wine such as a Cabernet Sauvignon or Merlot.
Nice to know: Reindeer are an important cultural, economic and ecological resource in Scandinavia, especially for the indigenous peoples living in the northern parts of the country. These animals are adapted to the harsh climate and the vast, untouched landscapes.
Main characteristics of reindeer:
Adaptability: Reindeer are excellent adaptors to extreme cold. Their thick fur and an insulating layer of air help them survive in cold winters.
Migration: In summer, reindeer move to higher altitudes where they can feed better, and in winter they migrate to lower valleys.
Diet: Their diet consists mainly of lichens, mosses, grasses and other plants.
Cultural significance: For the indigenous people, reindeer are not only a means of subsistence, but also a part of their identity. Reindeer husbandry, or "rein herding", is a traditional industry and plays a central role in culture and customs. Reindeer are used for food, clothing, tools and as a means of transport (e.g. sleighs).
