Reindeer Back From The

Rating: 2.67 / 5.00 (3 Votes)

Total time: 45 min



A wonderful recipe for all strawberry lovers!

Wild spice salt, see – separate eparate recipe Yield: For smoking.

Nutmeg, grated

Rub reindeer saddle with game spice salt and sear in hot frying pan with oil all around. Preheat oven to 250 °C. Sawdust and juniper in the smoker box form. Insert the roasting rack and drip pan and place the reindeer back on the roasting rack. Light the sawdust and when it has good embers close the unit. Put it in the oven and roast it for 15 minutes, depending on its size, but not longer, otherwise the smoky taste will be too strong. If the meat is not yet fully cooked, roast the back rather another time in the roasting pan in the stove. Remove and let rest for 2 min before carving. For the crêpes, stir whipping cream and blood until smooth, add flour, liquid butter and egg and beat well until smooth. Season with salt and nutmeg and fry thinly in a coated frying pan. Boil orange juice and marmalade. Halve the physalis, add and let it bubble up once.

Fill hot blood crepes with physalis ragout, cut meat lukewarm and arrange on hot plates.

Note: There are very handy smoker boxes in good fishing supply stores. Mine is 35cm x 25cm x 12cm. You can put them well in the oven or possibly put a spirit burner underneath for smoking.

Related Recipes: