Reindeer roulades with cranberry jelly

Instructions

1. 1

   For the stuffing, mix the ground reindeer, diced onion, egg yolks and chopped mushrooms in a medium bowl and season generously with salt, rosemary, black pepper and white pepper. Whisk the egg whites to stiff peaks in another bowl, then fold them and the cream through the meat with a light hand so the mixture stays airy. Taste and adjust.

2. 2

   Lay the sliced reindeer out on a sheet of cling film or parchment, overlapping the slices slightly. Spread a thin, even layer of stuffing down the centre, then roll the meat around it into tight, even roulades. Carry on with the rest, making sure each one holds its shape.

3. 3

   Heat the oven to 170°C (340°F) and set the roulades on a parchment-lined baking sheet. Bake 20–25 minutes, until the centre reads 60°C (140°F). Let them cool completely before slicing; they'll fall apart if you rush it.

4. 4

   While they cool, make the jelly. Bloom the gelatin in the cold water, bring the cranberry jam or concentrate to a simmer and stir the bloomed gelatin in until it dissolves. Take it off the heat, let it cool a little, pour it into a shallow dish and refrigerate until fully set, 2–3 hours.

5. 5

   Slice the cooled roulades thickly on a slight angle and arrange them on a platter. Spoon the set cranberry jelly alongside as a sharp counterpoint to all that richness, and finish with rosemary sprigs or microgreens.