Jean-Jacques was given some thick, juicy reindeer steaks as a holiday present, and I was eager to try out a berry-port pan sauce with them, so we had them last night with a new salad creation, (I’m calling it the Winter White Salad)…So….I’ve never actually cooked reindeer before, but I know that deer is relatively lower in fat than similar cuts of beef, so being careful not to overcook would be a priority. I also know that it has a slightly gamy taste, that both J and I really enjoy, so I knew it would pair really well with a berry and port pan sauce…all-in-all, I would give this dish a 3 on the skill factor, and it took literally minutes to prepare…
What you’ll need…
2 – 3 reindeer steaks, depending on the serving size, room temperature
salt and pepper to taste
1 Tablespoon of butter
2 tsp minced cocktail onions (the pickled variety!)
3 – 4 Tbsp of berries, (cherry, blueberies or blackberries are best)
a generous splash of port, (about 2 Tbsp)
2 tsp of cold butter
Preheat the oven to 350˚F and put the rack on the second-to-highest rung. Get a saucepan hot on medium-high heat, and melt the butter. Season both sides of the steak with salt and pepper, and when the butter is bubbling, place the steak in. Let sear without moving for about 2 minutes both sides, (we had very thick steaks), and then move to the oven to finish cooking for another 2 minutes. This is when I whipped up the salad…After 2 minutes, remove the steaks from the pan to a cutting board to rest while you finish the sauce… Please keep your oven mitt on one hand so you don’t burn yourself grabbing the pan handle! Just put the pan back on the stove, add the cocktail onions, berries and port, turn up to high, and let it reduce for about 2 minutes. Place the salad on the plate, thinly slice the steaks across the grain and plate them as well, (I like to fan out each piece). Turn the heat off but keep the pan on the stove, and swirl in the cold butter so that everything binds and you have a glossy sauce. Spoon over the steak, and enjoy! xo
