Stuffed reindeer roulade with herbs and walnuts

Instructions

1. 1

   Heat the oven to 150°C (300°F) and start with the meat.

2. 2

   You want the loin an even thickness, so if it's uneven, lay it between two sheets of cling film and pound it gently until it's easy to roll. Season the whole surface generously with salt.

3. 3

   Now the stuffing.

4. 4

   Squeeze the sausage meat out of its casings into a bowl and add the tomato paste, anchovies, walnuts, rosemary, black pepper, lemon zest and about half the parsley and mint, chopped. Mix until it holds together, then taste and adjust.

5. 5

   Spread and roll.

6. 6

   Spread the stuffing over the loin in an even layer, leaving a 4 cm border all round, and lay the remaining parsley and mint leaves over the top. Roll it up tightly into a compact log and tie it at intervals with butcher's twine.

7. 7

   Set the roulade on a rack over a baking sheet.

8. 8

   Bake about 2½ hours. For the last 45 minutes, brush it generously with olive oil every half hour so the outside stays moist and goes golden.

9. 9

   Let it rest, covered, for at least 20 minutes before you cut it.

10. 10

    That pause lets the juices settle back through the meat. Slice it thickly and serve with creamy polenta and a spoonful of mustard or red wine reduction.