Reindeer Fillet with Port Wine Sauce and Celeriac Puree

Main course (Serves 4)


800 g (ca 28 oz) reindeer fillet
200-300 g (ca 7 – 11 oz) chanterelles or other mushrooms
100 g (ca 3.5 oz) snow peas
5 – 8 small potatoes

Salt and pepper to taste





Celeriac puree

450 g (ca 16 oz) celeriac
2 tablespoons butter


3 l (0.66 gallons) broth
1 cup port wine
2 tablespoons butter
2 shallots
1 teaspoon sugar


Brown the meat quickly on both sides in a frying pan. Bake in oven at 90 ° C (194 F) until the core temperature is 56-58 ° C (133 – 136 F) – 30-60 minutes.

Celeriac puree: Peel the celeriac, cut it into pieces and boil tender. Drain off the water, add butter and make a purée using a hand blender. Season with salt and pepper.

Sauce: Sauté the shallots in 1 tablespoon of butter until golden. Add port wine and boilgently untilreduced by half.  Add the stock and cook until reduced to about 5 dl (0.11 gallons). Strain the onions. If necessary, season with salt and pepper, alternatively add some sugar (You can use cornstarch to thicken up the sauce). Stir in 1 tablespoon of butter before serving.

Cut the mushrooms into slices and fry golden. Split the snow peas lengthwise and boil for 2 minutes in lightly salted water. Bake some small potatoes with a little butter in the oven for 30 minutes at 210 ° C (410 F).

Cut the reindeer fillet into 2cm (0.8 in) thick slices before serving. Serve with celery puree and garnish with mushrooms and snow peas, serve with sauce and potatoes.


Recipe translated and modified by: Thor Bugge Lanesskog, ThorNews

Photo by: Espen S. Hoen

Source: VG Nett

Categories: Culinary Surprises, Recipes

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