Nordic Solstice Reindeer Fillet with Golden Chanterelle Cream, Lingonberry-Port Jus, and Silken Parsnip Purée

Prepare the Parsnip Purée: Place chopped parsnips in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly. Return parsnips to the pan, add 50g unsalted butter, 100ml whole milk, a pinch of nutmeg, salt, and pepper. Mash or blend until smooth and creamy. Keep warm.

Start the Lingonberry-Port Jus: In a small saucepan, combine 100g fresh lingonberries, 150ml port wine, and 250ml game stock. Bring to a gentle simmer and reduce by half, about 15-20 minutes, until slightly syrupy. Strain the jus through a fine-mesh sieve, pressing on the solids to extract all liquid. Season with salt and pepper to taste. Keep warm.

Sauté the Chanterelle Cream: In a medium skillet, melt 15g unsalted butter with 1 tablespoon olive oil over medium heat. Add one minced shallot and one minced garlic clove, sauté until fragrant, about 2 minutes. Add the cleaned chanterelle mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Pour in 200ml heavy cream and simmer gently for 5 minutes until the cream slightly thickens. Season with salt and pepper. Keep warm.

Prepare the Reindeer Fillet: Pat the reindeer fillet dry with paper towels. Season generously with sea salt and freshly ground black pepper. In a large, heavy-bottomed skillet (preferably cast iron), heat 1 tablespoon olive oil and 15g unsalted butter over medium-high heat until the butter foams.

Sear the Reindeer: Carefully place the reindeer fillet in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. Add 3 sprigs of fresh thyme and the remaining minced shallot and garlic during the last minute of searing, basting the reindeer with the pan juices.

Rest the Reindeer: Transfer the seared reindeer fillet to a cutting board, tent loosely with foil, and let it rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender and succulent result.

Assemble and Serve: Slice the rested reindeer fillet into thick medallions. Ladle a generous portion of the silken parsnip purée onto each plate. Arrange the reindeer medallions artfully beside the purée. Spoon the golden chanterelle cream over and around the reindeer. Drizzle the rich lingonberry-port jus over the dish. Garnish with a sprinkle of fresh parsley and a few fresh lingonberries. Serve immediately.