...and grilled tomatoes, with a fresh layer of parmesan. There it is! Food for pit masters.
We have plenty of reindeer up north in Sweden, and I found some reindeer tenderloin in the store yesterday, so that was a no-brainer. In this recipe i work with 'salty' and 'acid', flavor wise. Reindeer has game flavor, and this cut is about as tender as it will ever get. Magic.
These are all cooked on the same grill with the same temp. I was using my Big Green Egg for this. I ran it at 330° F, mainly to 'bake' the veggies.
Ingredients
2 reindeer tenderloins, 10 oz each
1 cauliflower (whole)
4 tomatoes
4 oz grated parmesan cheese
Gremolata
2 lemons
4 tbsp olive oil
2 garlic cloves
1 tsp dried tarragon
The reindeer tenderloins don't need prep. If the silvery membrane on one side is thick you can trim it.
Cut off the green leaves from the cauliflower.
The cauliflower will take roughly 1 hour to cook, and the tomatoes need 30 minutes. So put them on in order of longest cook time.
Start with the cauliflower. After 30 minutes, add the tomatoes. In the meantime, make the gremolata. Mix the zest and juice from both lemons together with the oil, crushed garlic and tarragon in a small bowl. Stir well and set it aside.
When 1 hour (in total) has passed, remove the veggies from the grill. Now start grilling the meat, flipping often. When they are nicely charred and their internal temp is 131° F (55° C) they're done. Remove and start building the plate.
I halve the tomatoes and sprinkle parmesan on top. Then plate the cauliflower and drizzle the gremolata on the cauliflower. Finally slice and plate the reindeer. Add some salt, or even better, a good soy sauce.
So, the salty flavors come from parmesan on the tomatoes and the soy sauce (or salt) on the meat. The acidity/tang comes from the gremolata on the cauliflower.
Overall, a great dish, that is actually quite healthy, with good flavors.
I'm done, time to pop open a cold one :-)
We have plenty of reindeer up north in Sweden, and I found some reindeer tenderloin in the store yesterday, so that was a no-brainer. In this recipe i work with 'salty' and 'acid', flavor wise. Reindeer has game flavor, and this cut is about as tender as it will ever get. Magic.
These are all cooked on the same grill with the same temp. I was using my Big Green Egg for this. I ran it at 330° F, mainly to 'bake' the veggies.
Ingredients
2 reindeer tenderloins, 10 oz each
1 cauliflower (whole)
4 tomatoes
4 oz grated parmesan cheese
Gremolata
2 lemons
4 tbsp olive oil
2 garlic cloves
1 tsp dried tarragon
The reindeer tenderloins don't need prep. If the silvery membrane on one side is thick you can trim it.
Cut off the green leaves from the cauliflower.
The cauliflower will take roughly 1 hour to cook, and the tomatoes need 30 minutes. So put them on in order of longest cook time.
Start with the cauliflower. After 30 minutes, add the tomatoes. In the meantime, make the gremolata. Mix the zest and juice from both lemons together with the oil, crushed garlic and tarragon in a small bowl. Stir well and set it aside.
When 1 hour (in total) has passed, remove the veggies from the grill. Now start grilling the meat, flipping often. When they are nicely charred and their internal temp is 131° F (55° C) they're done. Remove and start building the plate.
I halve the tomatoes and sprinkle parmesan on top. Then plate the cauliflower and drizzle the gremolata on the cauliflower. Finally slice and plate the reindeer. Add some salt, or even better, a good soy sauce.
So, the salty flavors come from parmesan on the tomatoes and the soy sauce (or salt) on the meat. The acidity/tang comes from the gremolata on the cauliflower.
Overall, a great dish, that is actually quite healthy, with good flavors.
I'm done, time to pop open a cold one :-)
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