Reindeer meatballs in creamy Dijon sauce

Instructions

1. 1

   Heat the oven to 220°C (425°F) and soak the panko.

2. 2

   Mix the breadcrumbs with the milk, soy sauce, garlic powder, salt and pepper in a medium bowl and leave it 10 minutes to absorb. Add the ground reindeer and mix gently, just until it comes together; work it too hard and the meatballs turn rubbery. Roll them into even balls and set them on a parchment-lined tray.

3. 3

   Bake the meatballs 15 minutes, until browned and cooked through.

4. 4

   Keep them somewhere warm while you make the sauce.

5. 5

   Melt the butter in a large saucepan over medium heat and add the shallot and garlic.

6. 6

   Cook them 4–5 minutes, until soft and lightly golden, then stir in the flour and cook it out for 2 minutes to make a roux.

7. 7

   Whisk in the wine or stock a little at a time and bring it to a simmer.

8. 8

   Let it reduce by about half over 10 minutes, then pour in the cream and simmer gently another 10 minutes, until velvety. Stir in the Dijon, black pepper and salt to taste.

9. 9

   Slide the meatballs into the sauce with the parsley and mint.

10. 10

    Let them simmer together 5 minutes so they take on the sauce, then serve over creamy mash with a spoonful of cranberry or blueberry jam.