Sirloin
Pan-seared reindeer rump with rosemary butter
Two minutes in a smoking hot pan, basted the whole time with rosemary butter, then a short rest in foil. That's the whole recipe.
Instructions
Take the rump out of the fridge and let it come to room temperature, about 30 minutes.
Pat it dry with paper towels and season it generously all over with black pepper.
Get a skillet hot over high heat with a drizzle of olive oil and a generous knob of butter. When the oil just starts to smoke, drop in the rosemary and swirl it around.
Lay the rump straight in and spoon the foaming butter over it continuously for a minute, without moving the meat.
Flip it and baste for another minute.
Wrap it in foil and let it rest 3–5 minutes.
Sprinkle with coarse sea salt just before serving.
One thing worth knowing:
Reindeer rump is at its best medium-rare to medium. Push it further and you lose both the tenderness and that subtle game flavour.
You might also like
Sirloin
Pan-seared reindeer chops
Very little needs to happen to a good reindeer chop: salt, pepper, a hot cast iron pan and butter spooned over the bone. Pokka chops take barely two minutes on the heat.
Sirloin
Pan-seared reindeer tenderloin with rosemary butter
A thick cut of tenderloin, a hot pan, butter and rosemary. Two minutes of cooking and five of patience.
Sirloin
Reindeer carpaccio with horseradish and dill
Reindeer striploin sliced paper-thin and dressed with lemony crème fraîche, freshly grated horseradish and plenty of dill. Almost nothing to it, so the meat has to be good.