Peppered reindeer with leek tarte tatin, emulsion of juniper smoked oil, crispy Jerusalem artichoke and port wine jus

Here is a wild dish with one of the finest Swedish ingredients as the star feature. Delicious reindeer that we spice up and roast to perfection. Accompanied by a leek tarte tatin, an emulsion with juniper notes, crispy jerusalem artichoke and a lovely port wine jus. Enough for 10 servings as part of a menu, or 4-6 people if you want to be generous with the meat!

Reindeer loin

• 1 kg of Reindeer loin
• 30 g Butter
• Thyme & Garlic
• Spice rub *see below

Salt the reindeer loin and fry it well all over in cooking oil. Place the meat on an oven tray with a wire rack, season with the spice rub and cook in the oven at 130°C until the internal temperature reaches about 50°C. Let the meat rest for at least 10 minutes before serving.

Spice rub

• 5 g Long pepper
• 15 g Black pepper
• 5 g Rosé pepper
• 5 g Grönpeppar
• 5 g Juniper berries
• 5 g Urfa pepper
• 10 g Dried Rosemary
• 10 g Dried Thyme
• 5 g Garlic powder

Leeks & Glaze *

• 500 g Leek
• 300 g puff pastry
• 30 g Butter
• Cane sugar

Cut the leeks into 2 cm pieces and vacuum pack them with the glaze*. Bake the leeks at 100°C steam for 30 minutes.

Grease a pie dish with butter and sprinkle a thin layer of cane sugar on the bottom. Place the baked leek pieces in the center of the pan in a tight pattern. Punch out a round of puff pastry to fit the mold and place it on top of the leeks.

Bake in the oven at 160°C for about 30 minutes. Raise the temperature to 180°C and bake for another 10 minutes. Let the leek tart rest for at least 30 minutes. Remove the springform pan and loosen the tarte tatin from the bottom using a palette knife.

*Glaze

• 50 g Mirin
• 50 g White wine
• 25 g Light Soy
• 1 tbsp Cane sugar
• 30 g Butter
• 30 g Red Miso
• 2 g Spice mix*
• 10 g Sherry vinegar
• 3 sprigs of Thyme
• 1 Clove of garlic

Put all the ingredients in a saucepan and cook for about 10 minutes. Set aside and let it cool

The spice mix for the glaze consists of:

• 3 g Star anise
• 3 g Cloves
• 3 g Allspice
• 3 g Aleppo pepper
• 3 g Dried ginger
• 1 g Bay leaf
• 1 g grated Nutmeg
• 5 g Black pepper

Beetroot-and blueberry cream

• 1 kg of Beetroot
• 100 g Butter
• 100 g Blueberries
• 2 g crushed juniper berries
• 2 g Aleppo pepper
• 20 g Sugar

Preheat the oven to 160°C and bake the unpeeled beets for about 3 hours. Peel the beets and put them in a blender.
Brown the butter to 145°C. Add the blueberries, the crushed juniper berries, Aleppo pepper and sugar and cook for at least 1 minute. Pour the blueberry butter over the beets and blend until smooth. Season to taste with salt and pepper.

Port wine jus

• 150 g Mushrooms
• 2 Banana shallots
• 3 Cloves of Garlic
• 4 sprigs of Thyme
• 4 sprigs of Rosemary
• 5 g pepper mix
• 70 g Cognac
• 150 g Port
• 400 g White wine
• 25 g Fermented mushroom broth
• 700 g Veal and chicken stock
• 50 g Butter
• 25 g Wild garlic capers

Peel the shallots and garlic and chop them together with the mushrooms. Fry the onions and mushrooms with the thyme, rosemary and pepper mix until the vegetables are golden. Flambé with the cognac and extinguish the fire with the port, white wine and the fermented mushroom stock. Reduce to about 50 %.
Add the veal stock and chicken stock and simmer the sauce until it reaches the desired consistency. Strain. Just before serving, add the butter and wild garlic capers, season with salt and pepper.

Juniper emulsion

• 3 sprigs of juniper
• 200 ml of oil
• 2 Egg yolks
• 60 g sour cream, drained
• 10 g Dijon senap
• 15 g Red Miso

Light the juniper twigs on fire in a deep saucepan and let them burn. Extinguish the fire with oil, put the lid on and leave for 3-4 minutes. Remove the lid and strain the oil.
Mix the egg yolk, sour cream, Dijon mustard and miso. Add the smoked oil in a thin stream while mixing. Season to taste with salt and vinegar. Place the emulsion in a piping bag.

Fried Jerusalem artichoke

• 400 g Jerusalem artichoke

Slice the Jerusalem artichokes thinly on a mandolin and place directly in cold water. Rinse the slices thoroughly in cold water, drain and place on a paper plate. Fry the Jerusalem artichokes in a deep fryer at 160°C until golden. Place on a sheet of paper towel and salt lightly.

Garnish

2 boxes of Parsley cress