Reindeer Tenderloin is a real treat. This one is served with cauliflower (grilled whole) and tomatoes.

4

Ingredients

ImperialMetric
2 reindeer tenderloins, 10 oz each
1 cauliflower
4 tomatoes
4 oz grated parmesan cheese
Gremolata
2 lemons
4 tbsp olive oil
2 garlic cloves
1 tsp dried tarragon
2 reindeer tenderloins, 300 grams each
1 cauliflower
4 tomatoes
120 grams grated parmesan cheese
Gremolata
2 lemons
4 tbsp olive oil
2 garlic cloves
1 tsp dried tarragon

Instructions

The reindeer tenderloins don’t need prep. If the silvery membrane on one side is thick you can trim it.

Raw Reindeer Tenderloin

Raw Reindeer Tenderloin

Cut off the green leaves from the cauliflower.

Cauliflower and tomatoes

Cauliflower and tomatoes

The cauliflower will take roughly 1 hour to cook, and the tomatoes need 30 minutes. So put them on in order of longest cook time.

Fire up your grill, prepare it for indirect grilling. Have it running at 330° F. We run it hotter for the vegetables which go on first. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the cauliflower on the grates and close the lid.
When 30 minutes have passed, put the tomatoes on the grates too, and wait another 30 minutes.

In the meantime it’s time to make the gremolata. The gremolata is a cold dressing to pour on the cauliflower (when on the plate). Grate the zest from the lemons into a bowl, and then squeeze the juice from them into the same bowl. Now add the olive oil and crush the garlic. Add the tarragon and stir well.

Gremolata

Gremolata

Remove the cauliflower and tomatoes from the grill when they’re done. Now grill the tenderloins over high direct heat, turning often. When they’ve gotten a nice char and the inner temperature is 131° F they’re done.

Grilled Reindeer Tenderloin

Grilled Reindeer Tenderloin

Slice the tomatoes and sprinkle the parmesan over them. Drizzle the gremolata over the cauliflower bouquets. Slice the tenderloin and add salt to taste.