Striploin
Butter-basted reindeer striploin with rosemary
A thick-cut Pokka reindeer striploin, seasoned simply and seared in butter and olive oil, then basted with rosemary in the last minute. Serve it pink, with a glass of something red.
Instructions
Take the striploin out of the fridge half an hour before you cook so it warms through evenly.
Pat it dry, then season it well with salt and freshly cracked pepper on all sides.
Heat the olive oil and butter in a cast iron pan over medium-high heat. When the butter foams, lay the striploin in and sear it 2–3 minutes a side, until a golden crust forms.
In the last minute, drop in the rosemary, tip the pan towards you and spoon the sizzling butter over the meat again and again.
Take it off the heat and let it rest for 5–7 minutes, then slice against the grain and serve right away.
One thing worth knowing:
Reindeer striploin is at its best medium-rare to medium. Push it further and you lose both the tenderness and that subtle game flavour.
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