Spiced reindeer with chewy beets, kampot pepper sauce and juniper emulsion

Kampot pepper sauce

  • 2 Shallots
  • 2 Garlic cloves
  • 4 Sprigs of thyme
  • 5 g Black pepper
  • 300 g White wine
  • 600 g Veal stock
  • 40 g Cognac
  • 100 g Port wine
  • 50 g Cream
  • 50 g Butter
  • 5 g Fermented campot pepper
  • 1 Shallot

Chop the shallots and fry in a pan with the thyme and black peppercorns. Pour in the white wine and bring to a boil. Add the veal stock, bring back to a boil and reduce by half. Strain the sauce and season with cognac, port wine and cream.
Brown the butter. When the butter is browned; add the crushed fermented kampot pepper and let it steep for about 15 minutes.
Chop the shallots. Add the kampot pepper butter into the sauce.
Just before serving, season the sauce with salt and pepper and finish with the minced shallots.

Chewy beetroot

  • 10 Medium-sized beets
  • Oil
  • Salt
  • 200 g Beetroot juice
  • 500 g Cherry beer
  • 25 g Champagne vinegar
  • 35 g Sugar

Rub the beetroots in oil with plenty of salt. Bake the beets for about 5 hours at 160°C. Take out and let rest for at least 30 minutes.
Mix the juice with beer, vinegar and sugar. Peel the baked beets and break them into smaller pieces. Continue baking in the oven at 180°C and glaze them successively with the juice for about 45 minutes.

Tartlet

  • 230 g Flour
  • 63 g Water
  • 63 g Butter
  • 20 g Egg yolk
  • 8 g Salt
  • 5 g Sugar

Mix all ingredients in a dough mixer for about three minutes. Knead the dough on the counter and let it rest in a vacuum bag in the fridge for about 20 minutes. Roll out on a pasta machine and make the tartlets according to the instructions. Bake at 180°C for about 30 minutes.

Juniper emulsion

  • 4 Juniper twigs
  • 150 g Butter
  • 100 g Oil
  • 2 Egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp Miso paste
  • Vinegar, salt and pepper

Melt the butter together with the oil. Place the juniper twigs in a bowl and light a fire, extinguish the fire with the melted butter/oil mixture and strain.
Mix the egg yolks with mustard, miso, vinegar and salt using an hand blender. Pour in the butter/oil in a thin stream while mixing until the emulsion has reached the right consistency.

Spice-roasted reindeer

  • 1.1 kg Reindeer thigh
  • 2 tbsp Spice rub
    (Juniper berries, fennel, coriander seeds, green pepper)
  • 50 g Butter
  • 5 g Thyme
  • 2 Garlic cloves
  • 10 g Green junipers

Season the reindeer with salt. Fry the meat in a super hot frying pan until it all sides are nicely browned. Remove the meat from the pan and season with the rub.
Bake the meat before serving to a core temperature of 44°C. Allow to rest.
Add butter, thyme, garlic and juniper berries to a saucepan.
Let the butter simmer for at least 2 hours, brush the meat with the butter just before serving.

Pickled Carrot

  • 4 Purple carrots
  • 10 g Chives
  • 50 ml Pickle juice

Slice the carrot thinly on a mandolin and place in the vacuum bag with pickle juice.
Seal the bag and let marinate. Drain the pickle juice before serving and mix with chopped chives.

Garnish

  • 1 box Amaranth

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