Bake
Reindeer and caramelised onion bake with halloumi
Sliced reindeer gently braised with garlic and crushed peppercorns, poured over a bed of deeply caramelised onions and baked under halloumi.
Instructions
Heat the oven to 200°C (392°F) and put the sliced onions in a large oven-safe skillet with a drizzle of oil.
Cook them slowly for 20–25 minutes, stirring now and then, until deeply golden and sweet, then take them off the heat.
In a large pot, combine the sliced reindeer, smoked salmon, garlic and crushed peppercorns.
Pour in the reindeer stock and the water and bring it to a gentle simmer. Cover and let it simmer quietly for 10 minutes so the flavours come together, then taste and season.
Stir the flour into the simmering liquid until it disappears.
Pour the whole mixture over the caramelised onions in the baking dish and lay the halloumi slices evenly across the top. Bake 20–30 minutes, until the cheese is golden and the sauce bubbles at the edges. Serve with roasted or mashed potatoes.
Tips
- Searing the reindeer briefly before it goes into the braise gives a deeper flavour.
- If you use mozzarella, tear it rather than slice it. It melts more evenly that way.
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