Ingredietns: reindeer sirloin, salt, black pepper, oil and butter for frying. Sea Buckthorn & Red Wine Sauce: 1 parsnip, 1 carrot, 1 onion, a piece of celeriac, 3 dl consommé, 1 cup Roberts Berrie Sea Buckthorn, 2 tbsp. crème fraiche, a shot of honey, 4 dl red wine, oil and butter for sautéing (wheat flour for thickening).

Instructions: Reindeer: Preheat oven to 125 degrees C. Rub salt and pepper all over the sirloin and fry on a hot skillet until it is sear. Toss in the oven until the inside temperature is 55 – 57 degrees C. Wrap the sirloin in foil and let rest for half an hour. Sauce: Chop the vegetables and sauté lightly in butter and oil in a saucepan. Add the broth and let it boil until reduced by about half (about half of the liquid has evaporated). Strain the broth and add red wine. Boil again until reduced by about half (about half of the liquid has evaporated). Add almost a full cup of Roberts Berrie Sea Buckthorn and a couple of tablespoons of crème fraiche. Let simmer on a mild heat for about ten minutes. Taste and check the acidity; add honey if needed. If you want a thicker sauce, thicken with wheat flour. Serve with potato puree.