Sliced reindeer

Seared reindeer chops with cranberry cream

Reindeer chops seared hard and left pink in the middle, served on steamed roots and greens with a tart cranberry cream sauce built in the same pan.

Instructions

Steam or boil the root vegetables until tender, about 15–20 minutes.
Drain them, season lightly with salt and pepper and keep them warm.
Pat the chops dry and season them generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the chops 3–4 minutes a side, until a deep brown crust forms. You're searing, not cooking them through; they should still be pink in the middle.
Take the chops out and turn the heat down low.
Add the sliced shallot and scrape up the browned bits in the pan, then pour in the stock and scrape again. Let it reduce for a couple of minutes.
Stir in the cream, cranberry jam and balsamic vinegar.
Bring it to a gentle simmer and cook 5–7 minutes, until it thickens slightly, then taste and season. Build a bed of root vegetables and greens on each plate, lay two chops on top and spoon the warm cranberry reduction over generously.

Tips

Deglazing with a splash of Pinot Noir instead of stock gives the sauce more depth.
The roots can go in the oven alongside the chops instead, for a more caramelised side.

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