Ginger-glazed reindeer flatbread wraps

Instructions

1. 1

   Pat the reindeer dry and season it generously with salt.

2. 2

   Heat a tablespoon of olive oil in a large skillet over medium-high heat and brown the meat on all sides. Move the whole skillet into an oven preheated to 140°C (285°F) and roast 35–60 minutes, depending on thickness, until the centre reads 52–58°C (125–135°F) for medium-rare.

3. 3

   Make the glaze while the meat roasts.

4. 4

   Put the soy sauce, maple syrup, rice vinegar, stock, garlic and cranberry jam in a medium saucepan and bring it to a boil over medium heat. Let it simmer 5 minutes, turn the heat down and whisk in the cornstarch until it disappears. Bring it back to a gentle boil, stirring, until the glaze thickens enough to coat a spoon, then take it off the heat.

5. 5

   Take the meat out and let it rest, covered, for at least 15 minutes.

6. 6

   Don't rush this part: it's what keeps the meat moist. Then slice it thinly across the grain.

7. 7

   Pour the glaze over the sliced reindeer and turn it gently until every piece is coated.

8. 8

   Warm the flatbreads, fill each one generously with the glazed meat, then add a drizzle of the remaining glaze, sliced chillies, green onions and cilantro. Serve right away.