Fettuccine with reindeer and wild mushrooms

Instructions

1. 1

   Pat the sliced reindeer dry and season it well with salt.

2. 2

   Heat a large skillet over medium-high heat with the olive oil and sear the meat in batches until deeply browned. Lift it out and set it aside, leaving the drippings behind. A tougher cut wants 3–4 minutes a side.

3. 3

   Tip the mushrooms into the same pan over high heat.

4. 4

   Cook them 5–7 minutes, until their liquid has gone and they're starting to brown, then add the onion and garlic and cook another 5 minutes, until the onion is soft and translucent. Stir in the thyme and give it a minute to become fragrant.

5. 5

   Return the reindeer to the pan and pour in the cream and the white wine, if you're using it.

6. 6

   Season with black pepper and salt, drop the heat to low and let the sauce tick over for 10–15 minutes, until it thickens a little and the flavours settle. Taste and adjust.

7. 7

   While the sauce simmers, cook the fettuccine until al dente, saving about a cup of the starchy water before you drain it.

8. 8

   Add the pasta straight to the pan of sauce with the Parmesan and a splash of the reserved water, tossing until the sauce clings to every strand. Serve at once, with thyme leaves and more Parmesan.