Cold-smoked reindeer
Reindeer and mushroom puff pastry rolls
Sliced reindeer tenderloin and a cooled mushroom filling rolled up in all-butter puff pastry and baked until deeply golden and flaky.
Instructions
Heat the olive oil in a skillet over medium heat and cook the shallot and garlic for about 3 minutes, until fragrant. Add the mushrooms and thyme and cook 8–10 minutes, until their moisture has gone and they're browning. Season well and let the mixture cool completely, otherwise it will melt the pastry.
Heat the oven to 230°C (450°F). Roll the puff pastry out and cut it into four rectangles. Lay the reindeer slices flat on the pastry, leaving a small border, then spread the cooled mushrooms evenly over the meat.
Roll each rectangle up tightly from the long edge and set the rolls seam side down on a parchment-lined baking sheet. Brush the tops generously with beaten egg and score them lightly with a fork.
Bake 15–20 minutes, until the pastry is deeply golden and flaky. Let them cool a moment before serving, with cranberry jam or a handful of dressed greens.
Tips
- A splash of dry white wine in with the mushrooms, cooked off before you take them from the heat, adds another dimension.
- If the reindeer slices are very thin, give them a quick sear first to bring out the smoky flavour.
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