Cubed meat / stew
Reindeer rolls with figs braised in red wine
Reindeer wrapped around halloumi and chopped dried figs, browned in butter and braised in red wine until the sauce is glossy and dark.
Instructions
Put the sliced reindeer and the chopped figs where you can reach them and lay the halloumi strips out.
Set a strip of halloumi on a piece of reindeer, add a little of the fig, then wrap the meat around the filling into a compact roll. Carry on until everything is used and season the rolls lightly with salt and pepper.
Heat the oven to 160°C (320°F) and melt the butter in a large Dutch oven over medium-high heat.
Sear the rolls in batches, giving them room, 3–5 minutes until deeply browned all over, then lift them out.
Turn the heat to medium and soften the red onions for 5 minutes.
Pour in the red wine, scraping up everything stuck to the bottom, then add the stock and bay leaves. Settle the rolls back in so they're mostly covered, put the lid on tightly and braise in the oven for 2 hours.
Take the pot out. If the sauce looks thin, let it simmer uncovered on the stove until it tightens.
Whisk the cornstarch smooth with a little cold water and stir it into the simmering sauce until it coats the back of a spoon. Taste and season, then serve the rolls with the dark braising liquid spooned over and plenty of thyme on top.
Tips
- A mix of game and beef stock gives the sauce more character than either alone.
- For a sweeter filling, toss the chopped figs with a tablespoon of balsamic glaze first.
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