Honey-glazed reindeer with creamy fennel mash

Instructions

1. 1

   Heat the oven to 160°C (325°F) and melt a tablespoon of butter in a large Dutch oven over high heat.

2. 2

   Brown the reindeer chunks in batches until deeply coloured on all sides, 4–6 minutes in total, then lift them out. Soften the red onions in the pot for 2–3 minutes and scrape up the fond with a wooden spoon. Stir in the soy sauce, black pepper, bay leaves, cranberry jam, stock and honey.

3. 3

   Return the meat to the pot so the liquid comes up over most of it.

4. 4

   Cover and braise in the oven for 2½ to 3 hours, until the meat is fork-tender and the liquid has reduced into a thick, glossy glaze.

5. 5

   Start the mash while the reindeer braises.

6. 6

   Steam or boil the potatoes until completely tender. In another pan, melt a tablespoon of butter and cook the sliced fennel over medium heat for 10 minutes, stirring now and then, until it turns slightly translucent. Pour in the milk, bring it to a gentle simmer and cook another 10 minutes, until the fennel is very soft. Take it off the heat to cool a little.

7. 7

   Mash the potatoes with the cubed butter until smooth.

8. 8

   Whisk in the cooled fennel milk a little at a time, until the mash is velvety. Season generously with salt and pepper and keep tasting as you go.

9. 9

   Spoon a generous mound of fennel mash onto each plate.

10. 10

    Lay the glazed reindeer over the top, add a few fresh herbs if you have them and serve with the warm flatbread for mopping up the sauce.