Reindeer Steak with Cranberries

Remove the skin from the onion and cut into 2 mm cubes. Rinse the fresh cranberries and dry them on a dish rack. In a saucepan, heat onions and cranberries with wine, sugar, vinegar, cayenne pepper and salt. Simmer for about 40 minutes until thick. While still hot, pour into clean, rinsed jars and seal them on the spot. Lightly smooth the portioned reindeer steaks, season with salt and pepper. Heat a tiny bit of oil in a shallow frying pan, roast the meat in it with the juniper seeds pressed on both sides. (The meat should still be pink, rest a little bit after frying and ideally fry again briefly before serving).

For the side dish, remove the skin from raw potatoes and score them diagonally about two-thirds deep at 2-3 mm intervals. Sprinkle with butter and breadcrumbs and cook in a 180 °C oven until tender.

Arrange cranberries on plates, cut reindeer steaks once diagonally and place on top. Serve with lots of fresh herbs and baked potatoes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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