Entree: Bouvet Island – Central Culinary Region – Stekt reinsdyr med einerbærsaus (Roast Reindeer with Juniper Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 3 lb (1.36 kg) reindeer roast, boneless, trimmed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) juniper berries, lightly crushed (about 8–10 berries)
- 2 shallots, finely chopped (approx. 2 oz / 60 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) beef or venison stock
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) Dijon mustard
- 1/2 cup (120 ml) heavy cream
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (30 g) lingonberry jam (or redcurrant jam) for serving and optional sauce finish
- Coarse sea salt, for finishing

Instructions

1. Preheat the oven to 375°F (190°C). Pat the reindeer roast dry and rub all over with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper.
2. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in a heavy ovenproof skillet over medium-high heat until shimmering. Sear the roast on all sides until deep brown, about 3–4 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 20–30 minutes depending on thickness. Remove roast to a cutting board, tent with foil and rest 15 minutes.
3. Meanwhile, wipe the skillet free of excess fat (leave browned bits). Return to medium heat and add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. Add shallots and cook until soft, about 3 minutes. Add garlic and crushed juniper berries and cook 30–45 seconds until fragrant.
4. Stir in tomato paste and cook 1 minute. Deglaze with red wine, scraping up browned bits, and reduce by half, about 3–4 minutes. Add stock, thyme sprigs, and bay leaf; simmer 6–8 minutes to concentrate flavors.
5. Whisk in Dijon mustard and heavy cream, then simmer gently until sauce coats the back of a spoon, about 3–5 minutes. If a smoother sauce is desired, strain the sauce through a sieve into a clean saucepan and return to low heat.
6. Taste and season with remaining salt and pepper as needed. For a traditional Nordic touch, whisk in 1 tbsp (15 g) lingonberry jam to balance acidity and gamey flavor, or serve jam at the table.
7. Slice the rested roast thinly against the grain. Serve slices with the warm juniper sauce spooned over, finishing with a light sprinkle of coarse sea salt and extra lingonberry on the side.