An Exceptional Reindeer Recipe

Delicious with a very mild gamey taste, this rich and rustic reindeer recipe is just perfect for the winter season and on any festive occasion.

Our reindeer recipe pairs reindeer pavés with a natural, seasonal match of fresh, local vegetables which offers a perfect combination and the addition of a creamy wholegrain mustard and mushroom sauce gives it an exciting, flavoursome and festive twist. This scrumptious, fragrant, rich, and flavourful dish will give your guests something truly unique and memorable.

Reindeer is similar to venison but contains even less fat and has a subtly richer taste. It is popular in Scandinavia with many chefs for its distinctive flavour and tender texture. It’s high in protein, mineral-rich and free from any additives. Due to the meat’s lean qualities it is best cooked fast and can be served pink. 

Our reindeer pavé recipe features beans wrapped in bacon or Serrano ham, which are visually appealing and add a bit of fat to the lean meat. The earthy mushrooms combined with wholegrain mustard provide a sumptuous sauce that enhances the reindeer’s natural flavour and marries it with sautéed vegetables such as leak or braised curly cabbage. To round of your plate this reindeer dish can be served with any type of potato, be it mash, homemade fries or festive croquettes.

Practical information

  • Number of people: 4
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Degree of difficulty: Medium

Ingredients for the pavé

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


  1. 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.
  2. 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.
  3. 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.