Entree: Norway – Northern Norway – Reinsdyrstek (Reindeer roast)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 3 lb (1.4 kg) reindeer roast (rump, shoulder, or loin), trimmed
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 3 tbsp (45 g) butter
- 1 large onion, peeled and quartered (about 200 g)
- 2 cloves garlic, smashed (about 6 g)
- 1 tbsp (15 g) crushed juniper berries (or 1 tsp / 3 g ground juniper)
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 bay leaves
- 1/2 cup (120 ml) red wine (optional, for deglazing)
- 1 1/2 cups (360 ml) beef or game stock
- 2 tbsp (30 g) lingonberry jam (plus extra to serve)
- 1 tbsp (8 g) all-purpose flour (for thickening) or 1 tsp (4 g) corn starch
- 2 tbsp (30 ml) heavy cream (optional, to finish sauce)
- Freshly chopped parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C). Pat the reindeer roast dry and rub all over with salt, pepper, and half the crushed juniper berries.
2. Sear the roast: heat oil and 2 tbsp (30 g) butter in a heavy ovenproof skillet or roasting pan over high heat until shimmering; brown the roast on all sides, 3–4 minutes per side, to develop a deep crust. Remove roast and set aside.
3. Aromatics in pan: reduce heat to medium, add remaining 1 tbsp (15 g) butter, add onion, garlic, remaining juniper and thyme, and cook 3–4 minutes until softened and lightly browned.
4. Roast: return the roast to the pan on top of the aromatics, add bay leaves, then transfer to the oven and roast until an instant-read thermometer inserted into the center reads 125–130°F (52–55°C) for medium-rare (about 18–22 minutes per pound; for a 3 lb roast expect ~54–66 minutes). Adjust time for desired doneness.
5. Rest the meat: transfer roast to a cutting board, tent loosely with foil, and rest 15–20 minutes while you make the sauce (internal temperature will rise slightly).
6. Make the pan gravy: place the roasting pan on the stove over medium-high heat; add red wine to deglaze, scraping up browned bits, and reduce by half (2–3 minutes). Add beef stock and bring to a simmer. Whisk in lingonberry jam and simmer until slightly reduced, 5–8 minutes.
7. Thicken and finish: whisk 1 tbsp (8 g) flour with a little cold water to a smooth paste (or mix cornstarch with cold water), then whisk into simmering sauce and cook 1–2 minutes until thickened. Stir in cream if using, and season with salt, pepper, and a pinch more crushed juniper to taste. Strain sauce if desired.
8. Carve and serve: slice the roast thinly across the grain, arrange on a platter, spoon warm lingonberry-juniper gravy over the slices, garnish with chopped parsley and serve with additional lingonberry jam at the table.