Reindeer Carpaccio with a Raspberry Vinaigrette


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

The mild lemon-flavoured carpaccio and the sweet and sour raspberry vinaigrette is an exotic and delicate combination. With a bit of effort you can make this dish extremely attractive and impressive. You may choose to decorate the plate with edible flowers and fresh raspberries.


Ingredients You'll Need

Reindeer carpaccio:
1 outer fillet of reindeer
1 lemon
olive oil
fresh ground black pepper
salt

Raspberry vinaigrette:
100 g (3.5 oz) raspberries
1 spring onion
1 tomato
100 g mini aspargus
4 tablespoons raspberry liqueur
50 ml (1.7 fl oz) water
1 tablespoon sugar
1 tablespoon red wine vinegar
(1⁄2 sheet of gelatin)


Directions

Remove the membranes from the reindeer fillet and wrap it tightly in cling film to make a cylinder shaped roll. Put it into the freezer and let it freeze for approximately two hours. The meat is ready to be cut when it is slightly frozen all through and can easily be cut into wafer thin slices with a knife.


Make the raspberry vinaigrette while the meat is in the freezer. You can also make it earlier and marinate the asparagus and the onions in the vinaigrette overnight.


Purée a quarter of the raspberries. Save the rest of the berries for decoration. Pour the purée into a small saucepan, add the water, the raspberry liqueur, the vinegar and the sugar. Stir well. Let the vinaigrette simmer for a while.


Wash and chop the asparagus and the onions into pieces to the size of the tip of your little finger. Pour a little water into a saucepan and steam the vegetables in a strainer above boiling water for a couple of minutes.


If you want the vinaigrette to be somewhat thicker, put half a sheet of gelatin into the boiling mixture. Put the vegetables into the vinaigrette. Remove the fillet of reindeer from the freezer. Also remove the cling film. Cut the fillet into wafer thin slices and place them on a plate. Squeeze some lemon juice and sprinkle some olive oil, some freshly ground black pepper and a pinch of flake salt over the slices.


A fillet of reindeer is a superb game product which is guaranteed tomake a dinner very special, even festive. This should also be evident in the choice of wine. Marguerite Carillon Volnay 1er Cru Les Santenots is a versatile wine and its acidity, typical of pinot noir, is an extremely suitable companion to the reindeer carpaccio with a hint of raspberry flavour.


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