Sliced reindeer

Reindeer rolls stuffed with paprika cream mince

Slices of reindeer loin rolled around a creamy paprika mince with caramelised onion, seared, then cooked low and slow until the filling is set.

Instructions

Melt the butter in a skillet over medium heat and cook the diced onion 10–15 minutes, until soft and deeply caramelised, then let it cool completely.
In a large bowl, mix the ground reindeer with the cooled onion, cream, eggs, smoked paprika, black pepper and salt until the filling is even and creamy. Taste and adjust the seasoning.
Pat the sliced reindeer loin dry and season it well with salt and pepper.
Lay the slices out and spread the mince filling over each one, leaving a small border, then roll them up tightly. Tie them with butcher's twine or pin them with toothpicks so they hold their shape.
Heat the oven to 120°C (250°F) and get a thin layer of vegetable oil hot in a large oven-safe skillet over medium-high heat.
Sear the rolls on all sides until deeply golden, 2–3 minutes a side, then slide the whole skillet into the oven. Cook 2½ to 3 hours, until the filling is firm and set all the way through. Let the rolls cool before slicing.

Tips

A tablespoon of Dijon in the filling before you stuff the rolls adds a welcome edge.
For a heavier smoke, use smoked paprika with a single drop of liquid smoke.
Creamy mash, roasted root vegetables and a mushroom gravy are the natural companions.

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