A unique dish for the adventurous home cook.


  • 3-4 reindeer sirloins  

  • salt

  • pepper

  • olive oil

  • Salty Liquorice & Red Wine Sauce:

  • 450ml red wine

  • 5 tbs balsamic vinegar

  • 200ml beef stock

  • 3 ½ tbs Turkish Pepper liquorice candies, crushed

  • 225ml demi-glace

  • 1 tsp thyme

  • 1 tsp rosemary

  • 2 bay leaves

  • 2 tbs syrup

  • ¼ tsp anise

  • 4 tbs butter

  • 2 tsp instant coffee

  • salt

  • black pepper

  • Wild Mushroom Mash

  • 700 g potatoes

  • 150ml cream

  • 25 g butter

  • salt

  • 1 onion, chopped and sautéed

  • 100ml black trumpets, chopped and sautéed

  • chives, chopped


  • 1.

    Season the meat with salt and black pepper. Brown the meat on a frying pan with a drop of oil, for about 1-1.5 minutes per side. Then reduce the heat and continue cooking to your preferred degree. Wrap in foil and let rest for a couple of minutes.

  • Salty Liquorice & Red Wine Sauce::

  • 1.

    Place all ingredients on a saucepan, season with salt and black pepper to maximise the flavour. Bring to boil. Let the sauce reduce and season if needed.

  • Wild Mushroom Mash: :

  • 1.

    Dice the potatoes and boil them until cooked. Mash. Add butter, cream and salt. Whisk into a smooth mass with a mixer. Finally, add onion and mushrooms and garnish with chopped chive.

  • 2.

    Serve the reindeer sirloin with salty liquorice & red wine sauce and wild mushroom mash.

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