Reindeer roast is low fat meat. Let´s make a salad for it!
I had a good piece od reindeer roast, Brussels sprouts, cherry tomatoes, salad, peaches, mozzarella (the real "di Bufala"), parmigiano (as always) and some spanish wine... First we have to prepare the meat:
Mill A LOT of peppers (black, white, green, whatever) + some salt to make a thick layer on a plate.
Put the meat on top oh this layer
Turn the meet to make sure all surfaces are covered with this pepper mix
Seal the roast on a very hot pan. Remember all sides.
Put a thermometer sensor to the center of the meat. Programme 56 degrees. Owen 140 degrees
Put Brussels sprouts in salted water. (take the most outer leaves out, then sprouts will look nicer)
When the water starts to boil, you can close the hot plate and leave it there under lid.
When the roast reaches the desired temperature, take it out and wrap it to folie. Leave it there for at least 15 mins).
Now the salad. Heat oil on pan and add garlic nails (if you like garlic...)
Add Brussels sprouts, do not fry too long, they are already coocked, you need only the nice colour, and crisp surface. (to be sure the surface will be crisp, add some sugar on the pan).
Now add tomatoes, again to get nice tan
Add peaches and turn of the plate..
Add salad, some winegar and mix well do not fry more
Make the plate. Add mozzarella.
Enjoy.
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