Friday, April 4, 2008

Reindeer fillet with potato dumplings, lingonberry ketchup and fried red onions

Serves 4.


600g /1lb 6oz reindeer fillet
600g/1lb 6oz potatoes
1 egg
1½ dl/3oz plain white flour
1 tsp salt
100g/4oz slightly salted bacon, cut in stripes
3 red onions
1 tbsp allspice, whole
1tbsp parsley, finely chopped
1dl/3 ½ oz lingonberry preserve
2 tbsp clear honey
1 tbsp lemon juice
¼ fresh chilli pepper, soaked in water
150g/6oz butter


Peel and boil the potatoes, pour off the water and dry the potatoes thoroughly. Mash the potatoes and add flour, egg and salt. Mix into a dough.

Chop half of a red onion and fry in a frying pan together with the finely cut bacon, add the crushed allspice and the finely chopped parsley.

Clean and trim the reindeer fillet and brown the meat in an oven dish. Insert a meat thermometer with its point in the centre of the meat and roast in a 80° C/180° F oven until the inner temperature reaches 58° C/136° F. Allow the meat to rest before carving.

Roll out the potato dough and shape into a sausage. Cut in 12 pieces and make a hollow in the middle of each. Place the bacon mix equally into each piece of dough. Close up around the filling and shape into balls.

Bring lightly salted water to the boil, and cook the potato dumplings for 5-8 minutes, and pick them up when they rise to the surface.

Fry the remainder of the red onions in some butter.

Mix the lingonberry preserve with the soaked chilli pepper, lemon juice and clear honey.

Serve the carved meat with the potato dumplings and some melted butter and the sliced fried onions.

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