Reindeer in wild mushroom cream sauce

Instructions

1. 1

   Pat the sliced reindeer dry and season it generously with salt and pepper.

2. 2

   Heat a tablespoon of butter in a large skillet over medium-high heat and sear the slices in batches, 2–3 minutes, until nicely browned on both sides. Set the meat aside and keep the pan on the heat.

3. 3

   Turn the heat to medium and add the rest of the butter.

4. 4

   Cook the shallot and mushrooms 5–7 minutes, until the mushrooms have released their liquid and begun to brown, then stir in the garlic for a minute.

5. 5

   Scatter the flour over the mushrooms.

6. 6

   Stir it constantly for a minute or two to cook out the raw taste, then whisk in the stock a little at a time, scraping the bottom of the pan. Bring it to a gentle simmer and cook 5 minutes, until it starts to thicken.

7. 7

   Pour in the cream slowly, whisking it in.

8. 8

   Turn the heat low and let the sauce simmer 5–10 minutes so the flavours come together. Season to taste, slide the reindeer back in and warm it through for 2–3 minutes. Finish with thyme and parsley and serve immediately.