Sliced reindeer
Herb-crusted reindeer striploin with halloumi and pita
Striploin cured overnight in a salt, sugar and herb rub, seared hard and served as a sharing board with grilled halloumi, warm pita and cranberry jam.
Instructions
Mix the sea salt, sugar, thyme, rosemary, crushed pink peppercorns and black pepper into a rub. Pat the striploin dry and coat it generously on all sides, then wrap it tightly in cling film and leave it in the fridge overnight, 8 hours at minimum.
The next day, take the meat out and let it sit for 30 minutes. Get a large skillet hot over medium-high heat, cast iron if you have it, and add the olive oil. Sear the striploin in batches until it has a deep crust on every side, 2–3 minutes a side, then let it rest on a board.
While the meat rests, toast the pita wedges in the same pan until golden and grill the halloumi until it colours and softens. Slice the reindeer, lay it out on a big board, spoon the cranberry jam over it and arrange the warm halloumi and pita around the edge.
Tips
- Up to 24 hours in the rub is even better. The sugar is what gives you that caramelised crust.
- A brush of melted butter over the seared meat before serving makes the crust glossier.
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