Reindeer Roast
Ingredients
- 400 g reindeer roast
- 1 tbsp olive oil
- 1 tsp rosemary
- 1 tsp thyme
- 1 tbsp butter
- 1 clove garlic
- 1 teaspoon salt
- ½ tsp ground black pepper
Instructions
- Defrost the reindeer roast according to the instructions (if you are using frozen meat).
- Dry the surface of the meat, sprinkle salt and pepper all over. Leave the meat at room temperature for half an hour.
- Take one clove of garlic and flatten with a knife blade. Preheat the oven to 125C.
- Heat oil and butter in a pan. Add the garlic clove and herbs to the butter. Swirl for a moment to release the flavours.
- Fry the meat to colour the surfaces. Tilt the pan occasionally and use a spoon to drizzle the oil over the reindeer roast.
- Stick a thermometer into the meat and place the roast in the oven. When the meter reads 57C, the reindeer is juicy inside.
- Wrap the meat in foil for 10 minutes rest. Slice Reindeer Roast crosswise and place it on a serving platter.
Nutrition
Calories: 371kcalCarbohydrates: 1gProtein: 46gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 181mgSodium: 1322mgPotassium: 611mgFiber: 1gSugar: 1gVitamin A: 227IUVitamin C: 2mgCalcium: 46mgIron: 10mg
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