Rudolph the Red Roast Reindeer

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Have you ever looked at Rudolph the Red Nosed Reindeer, and thought “Yummy!”?

No? Well maybe you should.

 

This months geeky recipe will show you how to make a tasty reindeer christmas-roast, with baked vegetables and a red wine sauce.

 

The Roast

PART_1513586923210.jpeg1. First start by chopping up the vegetables, you can use whatever vegetables you prefer. I went with mushrooms, carrots, broccoli, cherry tomatoes and baby potatoes. Place it all in a large roasting tray. Mix in a bit of oil, salt and pepper.

2. Tie the roast. Here’s how you do that. My roast was 1 kilogram, serves 4-5 people.

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3. Put some spice on the roast. Salt, pepper, juniper berries, thyme and marjoram should do the trick!

4. Fry it in a pan, in oil and butter. You need to do this to keep the juices inside the meat while it cooks in the oven.

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5. Place the tray with the vegetables and the roast (with an oven-safe thermometer in it) in the oven, at 125°c/257°f. When the internal temperature of the roast is at 60°C-65°C/140°F-150°F it is medium done, this will take about two hours.

If you want it medium well, the temperature needs to be 70°C/160°F.

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6. After you take the roast of the oven, let the roast rest for 15 minutes before you slice it.

The Sauce

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  1. While the roast is in the oven: Dice an onion, fry it up!
  2. Pour in 5 deciliters of red wine (not an expensive one!) and 5 deciliters of beef stock. Add a spoonful of sugar.
  3. Let it boil in for an hour, stir sometimes.
  4. Stir in 100 grams of butter. Done!

The Whole Thing

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Slice up the meat. It should look a bit red, like most roasts.

Place everything neatly on a plate and pour over some sauce.

Voila!

 

Note the cherry tomato. Rudolph needs his red nose 😉