Cold-smoked reindeer
Reindeer tenderloin skewers with grilled summer vegetables
Bacon-wrapped cubes of reindeer tenderloin threaded between honey-marinated vegetables and grilled fast, so the bacon crisps and the vegetables stay firm.
Instructions
Put the courgette, peppers, mushrooms, spring onion, fennel and sun-dried tomatoes in a large bowl.
Whisk the olive oil, honey, vinegar, salt and pepper together, pour it over the vegetables and turn them gently until coated. Stir in the chives, cover and refrigerate at least 2 hours.
While the vegetables marinate, build the skewers.
Thread the cubes of reindeer tenderloin onto metal skewers, wrapping a strip of bacon around each piece and pinning it with a toothpick if it won't stay. Alternate the bacon-wrapped reindeer with the marinated vegetables so each skewer has some colour.
Get a grill or grill pan to medium-high and oil the bars lightly.
Lay the skewers on and grill 4–5 minutes in total, turning as you go, until the bacon is crisp, the reindeer is just cooked with charred edges and the vegetables are tender but still have bite.
Take them off the heat and let them rest 5 minutes.
Arrange the skewers on a platter and bring them to the table while they're still smoking.
Tips
- A pinch of smoked paprika on the reindeer cubes before skewering is worth it.
- No skewers? Pan-sear the bacon-wrapped pieces and serve them next to the grilled vegetables.
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