New and Improved TnT Foodie thread

Sativied

Sativied

Well-Known Member
Ok I decided to go with what I named a Glazed Rudolph Roast cause that Peking stuff looks super complicated.

RIU-exclusive recipe below, ysw:

Glazed Rudolph Roast

Ingredients:
  • 1 whole reindeer roast, head still attached
  • Salt and black pepper to taste
  • 1 cup apple syrup
  • 1/2 cup red wine
  • 3 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 large red apple
  • Olive oil for basting
Instructions:
  1. Prepare the Reindeer:
    • Ensure the reindeer roast is cleaned and dressed appropriately.
    • Season the meat generously with salt and black pepper, inside and out.
  2. Create the Glaze:
    • In a small saucepan, combine apple syrup, red wine, Dijon mustard, minced garlic, and the leaves from one sprig of rosemary.
    • Simmer over low heat, stirring occasionally, until the mixture thickens to a glaze consistency. This might take about 15-20 minutes.
  3. Preheat the Oven:
    • Preheat your oven to 350°F (180°C).
  4. Apply the Glaze:
    • Using a brush, generously coat the entire reindeer roast with the apple syrup glaze. Ensure an even coating.
  5. Tie the Roast:
    • If the reindeer hasn't been pre-tied, use kitchen twine to secure the roast in a rolled position, ensuring a compact shape for even cooking.
  6. Roasting:
    • Place the roast on a roasting pan and insert a meat thermometer into the thickest part of the meat without touching the bone.
    • Roast in the preheated oven until the internal temperature reaches your desired doneness. For medium-rare, aim for 135°F (57°C).
  7. Basting:
    • Every 20 minutes, baste the reindeer with the pan juices and a bit of olive oil to keep it moist and enhance the glaze.
  8. Apple Nose:
    • While the roast is cooking, carve a small hole in the front of the reindeer's head.
    • Insert a small, whole red apple into the hole, creating a festive and whimsical "nose."
  9. Final Touch:
    • During the last 10 minutes of cooking, sprinkle the remaining rosemary leaves over the roast for added aroma.
  10. Resting:
    • Once done, let the roast rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a juicy and flavorful result.
  11. Serve:
    • Carve the reindeer roast, placing slices on a platter. Garnish with the apple-topped nose for a playful presentation.

_bb05866b-a3a6-4696-abca-f9bef57d512d.jpg
 
curious2garden

curious2garden

Well-Known Mod
Staff member
Sativied said:
Ok I decided to go with what I named a Glazed Rudolph Roast cause that Peking stuff looks super complicated.

RIU-exclusive recipe below, ysw:

Glazed Rudolph Roast

Ingredients:
  • 1 whole reindeer roast, head still attached
  • Salt and black pepper to taste
  • 1 cup apple syrup
  • 1/2 cup red wine
  • 3 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 large red apple
  • Olive oil for basting
Instructions:
  1. Prepare the Reindeer:
    • Ensure the reindeer roast is cleaned and dressed appropriately.
    • Season the meat generously with salt and black pepper, inside and out.
  2. Create the Glaze:
    • In a small saucepan, combine apple syrup, red wine, Dijon mustard, minced garlic, and the leaves from one sprig of rosemary.
    • Simmer over low heat, stirring occasionally, until the mixture thickens to a glaze consistency. This might take about 15-20 minutes.
  3. Preheat the Oven:
    • Preheat your oven to 350°F (180°C).
  4. Apply the Glaze:
    • Using a brush, generously coat the entire reindeer roast with the apple syrup glaze. Ensure an even coating.
  5. Tie the Roast:
    • If the reindeer hasn't been pre-tied, use kitchen twine to secure the roast in a rolled position, ensuring a compact shape for even cooking.
  6. Roasting:
    • Place the roast on a roasting pan and insert a meat thermometer into the thickest part of the meat without touching the bone.
    • Roast in the preheated oven until the internal temperature reaches your desired doneness. For medium-rare, aim for 135°F (57°C).
  7. Basting:
    • Every 20 minutes, baste the reindeer with the pan juices and a bit of olive oil to keep it moist and enhance the glaze.
  8. Apple Nose:
    • While the roast is cooking, carve a small hole in the front of the reindeer's head.
    • Insert a small, whole red apple into the hole, creating a festive and whimsical "nose."
  9. Final Touch:
    • During the last 10 minutes of cooking, sprinkle the remaining rosemary leaves over the roast for added aroma.
  10. Resting:
    • Once done, let the roast rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a juicy and flavorful result.
  11. Serve:
    • Carve the reindeer roast, placing slices on a platter. Garnish with the apple-topped nose for a playful presentation.

View attachment 5349723
Click to expand...
Ok Step 1 @GreatwhiteNorth can you go bag me a reindeer please?
 
You must log in or register to reply here.
Top