Reindeer loin with chestnut, cranberry and sprout stir-fry

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By: Martin Blunos From: Market Kitchen

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This recipe is classed as easy

Rating 2.75 / 5 (20 votes)

Prep time:
40 min
Cook time:
35 min

For festive flavours, try Martin Blunos' fabulous recipe for reindeer loin with fruity sprout and chestnut stir-fry


1. Preheat the oven to 180C/gas 4. Mix the crushed pepper and juniper together and rub into the reindeer meat.

2. Heat the oil and butter in a frying pan and fry the reindeer on all sides then transfer to a roasting tray. Roast for 15 minutes. Remove from the oven, and leave to rest in a warm place.

3. In the same pan as the meat was seared, add the Madeira, shallot and garlic. Boil for 5 minutes, or until reduced and syrupy.

4. Add the veal stock and any juices that may have drained from the resting meat. Cook for a further 5-10 minutes, until reduced by one third. Strain through a sieve into a clean pan. Adjust seasoning with the salt, pepper and lemon juice.

5. Meanwhile, heat the oil for the stir-fry in a large saucepan or wok. Add the sprouts, stirring all the time. Cook for 1 minute.

6. Stir in the garlic and spring onions. Cook for a further minute.

7. Add the chestnuts and cranberries. Add the honey, and season with the lemon juice, salt and pepper.

8. Slice the reindeer and serve straight away with the sprout stir fry.

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