Roast Reindeer with Rosehip Sauce

For the roast reindeer, wash the meat, pat dry, remove the skin and tendons and rub with salt and pepper. Peel and chop the onions. Preheat the oven to 160 °C (140 °C convection oven). Heat the clarified butter in a roasting pan and brown the reindeer meat well on all sides. Add the onions and braise. Roast in the oven for about 20 minutes. Heat the butter in an extra pot. During cooking, brush the flesich with the liquid butter. Remove the reindeer meat from the roasting pan and keep warm. Boil the meat stock with the game stock, sieve and bring to the boil. Mix the starch with the whipped cream and thicken the sauce with it. Stir in the rosehip puree, balsamic vinegar and apple syrup, season with salt, pepper and cayenne pepper, slice the roast reindeer and serve with the rosehip sauce.

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