Reinsdyrstek med kremet rosenkål | REMA 1000

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds umami without dairy

Preheat the oven to 350°F (175°C).

Season the reindeer roast with salt, black pepper, thyme, and rosemary.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the reindeer roast on all sides until browned, about 3-4 minutes per side.

Transfer the roast to a roasting pan and insert a meat thermometer into the thickest part.

Roast in the oven until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 hours.

Remove the roast from the oven and tent loosely with foil; let it rest for 15-20 minutes.

In the same skillet, melt butter over medium heat and add chopped onion and garlic; sauté until translucent, about 5 minutes.

Add brussels sprouts and sauté until tender and slightly caramelized, about 8-10 minutes.

Pour in white wine and vegetable broth; simmer for 5 minutes.

Stir in heavy cream, nutmeg, and lemon zest; cook until thickened, about 3-4 minutes.

Slice the rested reindeer roast and serve with creamy brussels sprouts on the side.

Garnish with grated parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens