Slow-Roasted Reindeer Topside with Gravy

Ingredients

• 1.2 kg Pokka Reindeer Topside
• 5 tbsp rapeseed oil
• 2 tsp salt
• 1 tsp crushed black pepper
• 4 sprigs of fresh thyme
• 500 g carrots
• 400 g parsnips
• 400 g swede
• 2 red onions
• 20 g butter
• 2 tbsp plain flour
• 4 dl vegetable stock
• 1 dl whipping cream
• 1 tsp blackcurrant jelly
• 1 tsp soy sauce

Method

1. If the topside is frozen, thaw it in the fridge for 1–2 days. Take it out an hour before cooking and pat it dry. Heat the oven to 120 °C.
2. Rub the meat with the salt and pepper. Brown it on all sides in 2 tbsp oil in a hot frying pan, about 5 minutes; keep the pan for the gravy. Put the meat in a roasting tin with the thyme and push a meat thermometer into the thickest part.
3. Peel the root vegetables and cut them into even chunks, and cut the onions into wedges. Toss with the remaining oil and a little salt on a baking tray.
4. Roast the meat until the core temperature reaches 57 °C for pink meat, about 1½–2 hours depending on thickness. Put the vegetables in the oven for the last hour.
5. Lift the meat onto a board, cover with foil and rest for 20–30 minutes; the temperature rises a few degrees as it rests. Meanwhile, turn the oven up to 225 °C and roast the vegetables for another 15–20 minutes, until golden.
6. For the gravy, melt the butter in the pan you browned the meat in, stir in the flour and cook until light brown. Whisk in the stock a little at a time, then the cream, blackcurrant jelly, soy sauce and any juices from the roasting tin and the board. Simmer for 5 minutes and season with salt and pepper.
7. Carve the topside thinly across the grain and serve with the vegetables and gravy.