Coal-Fired Reindeer

Number of Servings: 1 person

Method: Combined
Temperature: Combined
Preparation Time: Just an instant!
Grilling Time: Approx. 7-8 minutes

 

When I was growing up, Rudolph was a hero. I never thought that he and his family could end up as dinner. Truth be told, I am more of a believer in grilled reindeer on the plate than the live ones and their bearded friend bringing me presents at Christmas.

 

There are several reindeer cuts that work well on the grill: chops, a whole loin, shoulder and even the tongue. The following recipe calls for the Rolls Royce of reindeer meat, namely the filet.

 

200 g piece of reindeer fillet

Salt and freshly ground black pepper, or a Wild Game Rub (page ?)

 

  1. Dry of the meat with paper towels.

  2. Sprinkle salt and pepper (or rub) on both sides of the filet.

  3. Sear the meat on both sides on high heat.

  4. Move the meat to indirect heat until it is medium rare (56-57° C).  

  5. Let the fillets rest a few minutes before serving.

 

Cranberry sauce is wonderful with most game meats. Another favorite is a drizzle of extra virgin olive oil and a few rosemary leaves.