Suovas Poronpaisti Juuressoseella (Smoked Reindeer Roast with Root Vegetable Puree)
A refined take on a traditional Finnish delicacy, this dish features tender, subtly smoked reindeer roast served with a smooth, earthy root vegetable puree. It highlights the rich, gamey flavor of reindeer, complemented by the sweetness of root vegetables.
🧂 Ingredients
- 1.5 kg Reindeer roast(boneless, trimmed)
- 1 tbsp Juniper berries(crushed)
- 2 pieces Bay leaves
- 1 tsp Black peppercorns
- 2 tsp Salt
- 50 g Butter
- 500 g Carrots(peeled and chopped)
- 400 g Parsnips(peeled and chopped)
- 300 g Celery root(peeled and chopped)
- 150 ml Heavy cream
- 1 sprig Fresh thyme
- to taste Smoked salt
👨🍳 Instructions
- 1
Preheat oven to 150°C (300°F).
💡 Tip: Low and slow cooking is key for tender reindeer. - 2
Rub the reindeer roast with salt, crushed juniper berries, bay leaves, and black peppercorns. Place in a roasting pan.
- 3
Melt butter in a pan and sear the reindeer roast on all sides until browned.
- 4
Add about 200ml of water or game stock to the roasting pan. Cover tightly with foil or a lid.
- 5
Roast for 2 to 2.5 hours, or until the reindeer is tender. Baste occasionally.
- 6
While the roast is cooking, prepare the root vegetable puree. Boil the chopped carrots, parsnips, and celery root in salted water until very tender.
💡 Tip: Ensure vegetables are fully submerged. - 7
Drain the vegetables and transfer them to a food processor or blender. Add heavy cream, fresh thyme, and a pinch of salt. Puree until smooth and creamy.
💡 Tip: Add more cream or a little of the cooking liquid if the puree is too thick. - 8
Once the reindeer is cooked, let it rest for 15-20 minutes before carving. Season the puree with smoked salt to taste.
- 9
Serve slices of reindeer roast with a generous portion of the root vegetable puree. Drizzle with pan juices.
💡 Pro Tips
- ✓For a deeper smoky flavor, you can lightly smoke the reindeer roast before cooking.
- ✓Ensure the root vegetables are cooked until very soft to achieve a smooth puree.
- ✓Adjust seasoning of the puree with smoked salt for an extra layer of flavor.
🔄 Variations
- Add a touch of lingonberry jam or sauce on the side.
- Incorporate other root vegetables like celeriac or sweet potato into the puree.
- For a richer sauce, deglaze the roasting pan with red wine after removing the roast.