Sliced reindeer
Reindeer steaks with Gruyère and mushroom cream
Reindeer topside seared in portions, then settled back into a mushroom cream sauce with Gruyère melted over the top.
Instructions
Pat the portions dry and season them generously with salt and pepper.
Heat the olive oil in a large skillet, cast iron for preference, over medium-high heat and sear the steaks 3–4 minutes a side, until deeply crusted. Set them aside to rest and keep the pan hot.
Turn the heat to medium and add the butter and shallots to the same pan.
Cook them about 2 minutes, until soft, then add the mushrooms and give them 8–10 minutes, until browned and dry. Pour in the stock, scrape up the browned bits and let it reduce a little.
Stir in the cream and bring it to a gentle simmer, then drop the heat low.
Nestle the steaks back into the sauce, lay a generous slice of Gruyère on each, cover the pan and give it 5–7 minutes, until the cheese is bubbling and golden and the meat is warmed through. Serve with plenty of the mushroom cream spooned over.
Tips
- A handful of thyme sprigs cooked with the shallots adds another layer.
- Smoked Swiss cheese in place of the Gruyère gives a stronger, smokier finish.
You might also like
Sliced reindeer
Cold-smoked reindeer and halloumi flatbread rolls
Flatbreads rolled around halloumi and cold-smoked reindeer, chilled so they hold their shape, then baked until the cheese melts and the edges crisp.
Sliced reindeer
Crispy reindeer striploin melts with mushroom sauce
Breadcrumbed reindeer cutlets fried until crisp, stacked on toasted flatbread with halloumi and smothered in a peppery mushroom cream sauce.
Sliced reindeer
Family-style reindeer baguette
A whole baguette toasted with smoked cheese, piled with quickly seared Juhlakäristys and caramelised red onion, then cut into pieces at the table.