3,3 pound / 1,5 kg lashed reindeer steak
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
2 tablespoons butter for frying
1 vanilla bean
1 thinly sliced red cabbage
3 red apple cut in 4
5,3 oz. / 150 g frozen raspberries
3,5 oz. / 100 g soaked dried figs split into 2
0,4 pint / 2 dl red wine
0,2 pint / 1 dl balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1,8 pound / 800 g peeled parsnip
2,1 pint / 1 l water
4,2 oz. / 120 g butter
0,2 pint / 1 dl milk
1/2 teaspoon freshly ground pepper
1 teaspoon salt
 Rub the reindeer roast with salt and pepper.
 Brown it quickly on all sides in a hot skillet with butter.
 Add the roast in a roasting pan and insert a meat thermometer in the thickest part of the roast. Put the roasting pan in oven at 260° F / 125° C. When the probe shows approximately 130° F / 55° C the roast has a pink centre and is medium roasted. At ca. 170° F / 75° C it is the well done, this takes about 2 hours. Let the roast rest for 15-20 minutes before cutting it into slices.
NOTE: Add root vegetables and water along with the roast in the oven mould if you want a base for a good sauce. This stock can also be frozen.
 Split the vanilla bean and scrape out the seeds. Put cabbage, apple, raspberry, figs, vanilla bean seeds in an ovenproof dish. Pour in wine and vinegar. Cover the dish with aluminium foil and place in the oven for about 1 ½ hour. Season with salt and sugar.
NOTE: If there is a lot of liquid left in the mould, pour it into a small saucepan, reduce and pour it back into the red cabbage.
 Peel the parsnips and cut into smaller pieces. Boil tender in a saucepan with water. Pour out the boiling water, put the saucepan back on the heat and steam the parsnips a little. See that it is not burned.
 Mash parsnips using mixer or blender. Add the butter and milk. Run the machine until you have a smooth puree and season with salt and ground pepper.
 Remove the lashing from the steak and cut it in neat slices and serve with boiled potatoes and the roast red cabbage and parsnip purée.