Reindeer Blings with Marrow Mayo and Creamy Chanterelles

4 servings

Ingredients:

Marrow Mayo with Baked Garlic:

• 1 split reindeer thigh bone

• 1 egg

• 2 teaspoons Dijon mustard

• 1.5 teaspoons white wine vinegar

• 1 baked garlic clove

• 1 teaspoon flaky salt

• 2 dl / 0.85 cups neutral oil

• A small handful of fresh parsley

• Immersion blender with plastic cylinder attachment

Mushroom Sauce:

• 350 g / 12.35 oz chanterelle mushrooms

• Neutral oil for frying

• Garlic butter from the meat pan

• 3 tablespoons cultured sour cream

• Salt, pepper, lemon juice

Reindeer Blings:

• 500 g / 1.1 lbs reindeer sirloin

• Salt and pepper

• Oil for frying

• 2 sprigs of herbs (rosemary and thyme)

• 1 garlic clove

• 30 g / 1.06 oz butter

• 4 slices of bread

• 1 tablespoon olive oil

• 4 radishes

• 40 g / 1.41 oz Comte cheese

• A small handful of potato chips

• 2 tablespoons watercress

Instructions:

Marrow Mayo with Baked Garlic:

1. Place marrow bones with the cut side up on a grill grate over the fire, sprinkle with a bit of flaky salt, grill for about 5 minutes until the marrow is just cooked through.

2. In a plastic cylinder, combine egg, mustard, white wine vinegar, baked garlic clove, salt, oil, and parsley.

3. Cut and scoop out the marrow from the bones and add it.

4. Blend into mayo using an immersion blender.

Mushroom Sauce:

1. Heat a skillet for the mushroom sauce, add oil and mushrooms, sauté for a few minutes.

2. Add garlic butter from the meat pan, sauté for another minute, then remove from heat.

3. Add sour cream, season with salt, pepper, and a bit of lemon juice.

Reindeer Blings:

1. Heat a skillet for the meat on the grill, season the meat with salt and pepper.

2. Add oil to the pan, place in the meat, herbs, and garlic.

3. Sear for a couple of minutes on each side, add butter, remove the pan from heat, and baste the meat with butter for a few minutes. Let the meat rest.

4. Heat a skillet for the bread, rub the slices with olive oil, and grill on both sides.

5. Top bread with marrow mayo and mushroom sauce.

6. Slice the meat, slice radishes, and arrange on top.

7. Grate Comte cheese over, crush potato chips in your hand and sprinkle.

8. Finish with watercress.

Tip: Baked garlic gives a milder, sweeter flavor. Make baked garlic by placing a whole garlic bulb with its skin on in foil, bake in the oven at 200°C / 392°F for about 45 minutes.