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Reindeer Pavé

Reindeer recipe with seasonal vegetables and potato croquettes
Servings 4 people
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins


Ingredients for the pavés

  • 520 g Reindeer topside
  • 400 g Potato croquettes
  • 200 g green beans
  • 1 medium leek
  • 4 savoy cabbage leaves
  • 4 long bacon or Serrano rashers
  • 100 g seasonal mushrooms
  • 100 g butter
  • 1 tbsp oil
  • salt & pepper

Ingredients for the mustard sauce

  • juices from searing the meat
  • 2 tbsp butter
  • 2 tbsp finely minced shallot
  • 2 tbsp flour
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 tbsp wholegrain mustard
  • 1/4 cup cream
  • 1 tbsp lemon juice


  • Take the meat out of the fridge and let it stand to reach room temperature. Heat the potato croquettes in the oven whilst preparing the vegetables. Chop the leak in 2 to 3 cm cubes. Fry the leak cubes with shredded cabbage leaves. Steam or cook the green beans whilst frying the bacon. The bacon, once crispy, is wrapped around the beans for individual portions. Fry the forest mushrooms.
  • Fry the meat quickly on high heat in oil on all sides until it has a nice golden brown colour all around. Turn down the heat and add butter. Frequently baste the meat with the butter while frying it for approximately 8 minutes. Season with salt and pepper and allow to stand for a minimum of 10 minutes before serving.
  • After removing meat from pan, turn heat to medium-high and add butter. After butter melts and foam subsides, add shallots and cook until softened and lightly browned. Add flour and and cook, stirring constantly, until golden brown. Whisking constantly, pour in wine and cook until thickened. Add in chicken stock and mustard, and whisk until combined. Bring to a boil, reduce heat and cook until thickened enough to coat back of spoon. Stir in heavy cream and lemon juice, and heat until warmed through. Season to taste with salt and pepper. Remove sauce from heat and use immediately.


Delicious nordic and natural food for a home kitchen adventure 
Course: Main Course
Cuisine: Nordic
Keyword: Game meat, Reindeer meat