Recipe - Pan-Fried Cod With Merguez Sausages Olives Fennel And Auber

1 180 gram fil reindeer; (6oz)

FOR THE STOCK
Carrot
Leek
Onion
Celery
Thyme
Garlic
Salt and pepper
Cream
Potatoes
Olive oil
Lemon
Salt and pepper
Fresh thyme
Garlic

Stock: The bones of the reindeer should be browned hard, almost blackened,
in the oven at 250øC/500øF/gas mark 9 for 3045 minutes. Then place in a
casserole with cold water, bring to the boil while stirring. Add a mix of
carrot, leek, onion, celery, thyme and garlic, but no salt. This should be
simmered for 6 hours to allow the casserole to reduce to a thick syrup, and
then strained. Add the same amount of cream as you have stock and stir.
This will create a rich game stock. Finally add salt and pepper to taste.

For the Reindeer: Season the fillet of reindeer with salt and pepper and
lightly brown in a frying pan on each side. Roast in the oven at
160øC/300øF/gas mark 2 for 4 to 6 minutes.

Potatoes: Clean the potatoes but they will be cooked with the peel. Place
in a roasting tin with olive oil, some garlic and lemon, salt, pepper and
thyme to taste. Roast in the oven for 25 minutes at 250øC/500øF/gas mark 9.
Serve with broccoli and sauted mushrooms.

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