Sliced reindeer

Reindeer tenderloin with a fresh herb crust

Tenderloin packed in a paprika, parsley and chive crust, seared hard, then finished briefly in gentle smoke so it stays pink in the middle.

Instructions

Pat the tenderloin portions dry.
Mix the salt, pepper, smoked paprika, garlic, parsley and chives into a coarse herb crust and press it firmly onto every side of the meat.
Get a large skillet hot over medium-high heat and add the butter.
Once it foams, lay the tenderloins in and sear 3–4 minutes a side, until deeply crusted. You're after colour here, not a cooked centre.
Bring a smoker, or a Dutch oven set up as one, to a low, steady 90°C (195°F).
Set the seared tenderloins on a rack inside with the thyme and rosemary, cover the rack with foil-wrapped wet paper towels to hold the humidity, and smoke them 8–10 minutes. They should stay pink in the middle.
Take them out and let them rest 5 minutes.
Slice into thick medallions, arrange them on the plate and spoon the cranberry or blueberry jam alongside. Sear the halloumi until golden and add it for contrast, if you like.

Tips

A proper wood chip smoker gives the cleanest smoke, but a slow cooker on its smoke setting will do.
Without a smoker, wrap the seared meat tightly in foil with a few wood chips underneath and bake it; the smoke will be gentler but it still works.

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