Reindeer Fillet With Potato Dumplings, Lingonberry Ketchup and Fried Red
Onions
(Serves 4)
600g /1lb 6oz reindeer fillet
600g/1lb 6oz potatoes
1 egg
1 1/2 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 1/2 oz lingonberry preserve
2 Tbsp clear honey
1 Tbsp lemon juice
1/4 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.
--
Old Magic 1
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/