Cold-smoked reindeer

Reindeer and halloumi rolls in mushroom cream

Thin slices of reindeer topside rolled around bacon and halloumi, seared, then braised briefly in a mushroom broth that becomes the cream sauce.

Instructions

Season the reindeer strips lightly with salt and black pepper.
Lay them out and top each one with a little bacon and a strip of halloumi, then roll them up tightly into compact parcels and pin them with cocktail sticks.
Get a skillet hot over medium-high heat and sear the rolls in batches.
Turn them until the bacon and cheese are golden on all sides, then lift them out. Pour the stock into the same pan, whisk in the mushroom powder and bring it to a gentle simmer. Slide the rolls back in and let them braise quietly for 15 minutes.
Lift the rolls out onto a plate and pour the braising liquid into a saucepan.
Over low heat, stir in the cream and pink peppercorns, then whisk in the cornstarch a little at a time until the sauce turns velvety. Taste and season.
Pull the cocktail sticks out and arrange the rolls on a platter.
Spoon the mushroom cream generously over and around them, and serve with the quartered potatoes, steamed vegetables and a spoonful of cranberry jam.

Tips

Soften some shallots and garlic in the pan before the stock goes in for more depth.
Too thick? A splash of warm stock. Too thin? A pinch more cornstarch.

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