Reindeer pastrami

Instructions

1. 1

   Mix the coarse salt with the spice blend, the garlic powder, smoked paprika and black pepper.

2. 2

   Pat the loin dry and rub the mixture firmly over every surface, then leave it in the fridge at least 4 hours, overnight if you can.

3. 3

   Heat the oven to 120°C (250°F) and set the loin on a wire rack over a baking sheet.

4. 4

   Pour about a cup of water into the bottom of the sheet so it steams as it cooks, then bake 2 to 3 hours, until the centre reads 54°C (130°F). Cooking it this gently keeps it moist and lets the spices work their way in.

5. 5

   Take it out and let it rest at room temperature for 30 minutes, loosely covered with foil.

6. 6

   Don't skip this; it's what keeps the slices juicy. Once it has cooled, slice it thinly across the grain, the way pastrami should be.

7. 7

   Toast the flatbread with a little olive oil.

8. 8

   Spread each slice with Dijon, layer the reindeer over it and top generously with pickled red cabbage or cranberry jam. Eat it right away.