Entree: Norway – Oslo & Eastern Norway – Reinsdyrstek (Roasted reindeer leg seasoned with juniper and herbs, served with a rich pan gravy)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 15 min

Total 1 hr 40 min

Ingredients

- 3 lb (1.36 kg) reindeer roast or venison roast, tied
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp (15 ml) vegetable oil or neutral oil
- 3 tbsp (45 g) butter
- 2 tsp crushed juniper berries
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 medium onion, quartered
- 2 carrots, cut into large chunks
- 2 cloves garlic, smashed
- 1/2 cup (120 ml) dry red wine
- 2 cups (480 ml) beef or game stock
- 1 tbsp (15 ml) red currant jelly or lingonberry jam (optional, for sauce sweetness)
- 1 tbsp (8 g) all-purpose flour (for slurry) mixed with 2 tbsp (30 ml) water
- 2 tbsp (30 ml) cold butter, cubed (to finish sauce)

Instructions

1. Preheat oven to 375°F (190°C). Pat the reindeer roast dry and rub all over with salt, pepper, and crushed juniper berries.
2. In a large ovenproof skillet or roasting pan, heat vegetable oil and 1 tbsp (15 g) butter over high heat until shimmering. Sear the roast on all sides until deeply browned, about 2–3 minutes per side. Remove roast and set aside.
3. Reduce heat to medium, add remaining butter, then add onion, carrots, and garlic. Sauté until lightly browned, about 5 minutes. Nestle rosemary and thyme among the vegetables.
4. Return the roast to the pan, spoon some vegetables around it, and transfer the pan to the preheated oven. Roast until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 25–35 minutes (time varies by roast size). For medium, aim for 135–140°F (57–60°C).
5. Remove roast to a cutting board, tent with foil, and rest 15 minutes while preparing the sauce.
6. Place the roasting pan over medium heat on the stovetop. Deglaze with red wine, scraping up browned bits. Add stock and bring to a simmer. Stir in red currant jelly or lingonberry jam if using.
7. Thicken the sauce slightly with the flour slurry, simmering 2–3 minutes until glossy. Whisk in cold butter cubes off the heat for a silky finish. Taste and adjust seasoning with salt and pepper.
8. Slice the rested roast against the grain and serve with pan gravy spooned over. Traditional accompaniments include boiled potatoes and lingonberries.