Sliced reindeer

Seared reindeer topside with wild mushroom risotto

Topside seared and finished in a low oven, carved thin over a creamy mushroom risotto, with a dark berry reduction spooned around the plate.

Instructions

Pat the topside dry with paper towels and season it generously all over.
Heat the olive oil in a large skillet over medium-high heat and sear the meat 3–4 minutes a side, until deeply crusted. Move the skillet into a 120°C (250°F) oven and roast 15–20 minutes, to 55°C (130°F). Rest it in foil 10 minutes, then slice it thinly against the grain.
Melt the butter in a separate large pan over medium heat.
Soften the shallot, mushrooms and garlic for about 5 minutes, then stir in the rice and cook it 2 minutes, until the edges of the grains look translucent. Pour in the red wine, scrape the pan and let it cook away completely. Now add the hot stock a ladleful at a time, stirring and waiting for each addition to be absorbed before the next, for 20–25 minutes, until the rice is creamy but still has bite. Stir in the thyme and season.
Make the reduction while the risotto finishes.
Put the jam, balsamic vinegar and a splash of water in a small saucepan, bring it to a simmer and let it reduce about 10 minutes, until it coats the back of a spoon. Keep it warm.
Spoon a generous mound of risotto onto each plate.
Fan the rested slices of reindeer over it and trickle the dark berry reduction over the meat and around the plate. Serve straight away.

Tips

Cooking the mushrooms in butter with a little thyme before they join the risotto deepens their flavour.
The rest matters. Ten minutes in foil is what keeps the topside juicy when you carve it.

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