Reindeer roast beef

Roast beef belongs to the value parts of reindeer, just like filets. Reindeer roast has traditionally been a festive dish for which it is perfect due to its tenderness, taste and presentable appearance. It can be cooked whole and then cut into portioned pieces, or it can be cut into ready-made steaks before cooking.

The general instructions for seasoning reindeer meat are well suited for the roast as well. In other words; very slightly and not to hide the reindeer’s own exquisite taste. Salt, black pepper, juniper berry. Herbs, but not many different at a time. Marinating should also be done with mild flavors, but then again roast beef does not need marinating at all due to the tenderness.

Achieving the desired degree of doneness is definitely easiest by using a meat thermometer. Reindeer roast is rare when it has an internal temperature of 65 °C, medium when the temperature is 67-68 °C and well done when the temperature is 72 °C.

The roast can be cooked in the oven, frying pan, cauldron, stewpan, grill, fondue pan and over an open fire. The surface of a roast that is placed as a whole in the oven can be browned at the beginning or at the end of cooking with the grill resistors of the oven or otherwise at a high temperature (above 200°C), but for a very short period of time. 

If parts of the roast are cooked in the oven, it is recommended to brown the surfaces with a frying pan, giving the surface a taste. 

In both cases, the temperature in the oven must then be reduced to a fairly low level, not exceeding 150 °C.

PORTION: 4-5 servings
TIME TO MAKDE: 1-2 hours, depending on the used temperature


  • 1 kg reindeer roast beef
  • salt
  • rose pepper
  • black pepper
  • juniper berries

Rub salt, ground peppercorns and juniper berries into the surface of the meat about an hour before frying.


Heat up the oven to 200°C

Put the meat in the baking bag and be sure to make a hole in one of the corners.

Place the frying meter so that its tip is in the middle of the thickest part of the meat.

Bake for 1/2 hour and lower the temperature to 150°C. Let it bake until the temperature of the meat is around 68°C. If you want the meat to be more raw, stop frying at 65°, and if more well done then the appropriate temperature is about 72°.


Cut into slices and place to serve


I planned to put the liquids from frying the meat in the sauce, but this roast was so dry that hardly any liquids came out. But if any broth comes out, use it to give flavor to the sauce.


  • 4 dl cream
  • 1 Fond du Chef beef fond
  • salt, pepper (if needed)
  • frying broth

Bring the cream up to boil and mix the Fond du Chef with it.

Mix the flour with a deciliter of cold water and pour slowly, stirring constantly, into the cream. If any broth or liquids came out of the roast, then mix it with the cream as well. Taste the flavor and, if necessary, add salt and pepper.


Tags: reindeer roast beef Finnish cuisine

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