Reindeer roast with creamy mushroom gravy

Instructions

1. 1

   Pat the meat dry, rub it generously with salt and pepper and leave it in the fridge at least 2 hours so the seasoning works its way in.

2. 2

   Heat the oven to 125°C (250°F). Put the reindeer in a large roasting pan with the onion, carrots and garlic, pour the stock in until it comes halfway up the meat and add the bay leaf. Roast 3½ to 4 hours, until the centre reads 65°C (150°F), spooning the juices over every hour.

3. 3

   Take it out and let it rest 15–20 minutes, then lift out any bones and carve the meat into thick portions.

4. 4

   While it rests, make the gravy: melt the butter in a saucepan over medium heat, whisk in the flour and cook it for a minute or two, then whisk in the remaining stock until smooth. Bring it to a simmer and cook until it thickens.

5. 5

   Stir in the cream and the sliced mushrooms and season with salt and pepper. Just before serving, stir in the jam and the wild berries until the gravy turns deep and glossy. Taste it once more.

6. 6

   Lay the carved reindeer on a large platter, spoon the mushroom gravy generously over it and scatter a few more berries. Roasted root vegetables alongside, if you like.