Smoked Reindeer Tenderloin
with Blackberry Sage Demi-Glaze and King Crab Legs

From the kitchen of Chef Matt Little Dog at Simon & Seaforts Saloon and Grill in Anchorage

For One Serving

3 2 1/2 oz. Reindeer tenderloin cold smoked,
sliced into medallions
1/8 tsp Kosher salt & black pepper per medallion
1/2 oz. Olive oil, 3 oz. Leek & Morel mushroom compote
2 oz. Blackberry Sage demi-glaze
1/8 oz. Crispy fried yam strings, seasoned with kosher salt
Lemon wedge to squeeze over entire dish
King crab legs, steamed until hot
Leek & Morel Mushroom Compote: 4 Servings
8 oz. fresh Leeks, julienned
2 oz. dry Morel mushrooms, julienned & reconstituted
6 oz. Whipping cream
Kosher salt & black pepper, to taste
1 Tbsp. fresh Lemon juice

In a heavy-gauge saucepan add leeks, mushrooms and cream, then simmer over medium-high heat until cream is thickened and the leeks are wilted. Remove from heat and add the salt, pepper and lemon juice. Hold in the refrigerator until needed.

Blackberry Sage Demi-Glaze
4 Servings
4 cups white Zinfandel wine 2 oz. Shallots, minced
11/2 lb. Blackberries, fresh or frozen 21/8 cups Demi-glaze
6 oz. granulated Sugar
4 oz. Butter, chilled Kosher salt & pepper to taste
2 Tbsp + 2tsp fresh Sage, chopped fine

Combine wine and shallots in a sauce pan and bring to a boil, continue to reduce by half. Add berries and sugar, bring to a simmer and allow the berries to soften and break up. Strain the sauce and return to a simmer until sauce coats the back of a spoon. At this point turn off heat then add the sage and whisk in the chilled butter.
Salt and pepper to taste, cool and refrigerate.

To Serve
Place oil in saute pan over high heat, allow to heat until oil just starts to give off a little smoke. Season the cut reindeer medallions on both sides. Place the medallions in the smoking saute pan and sear until a rich golden brown exterior is achieved, turn over and repeat sear the second side. When desired temperature is achieved* remove medallions from pan then add the leek mushroom compote and stir often just to reheat and remove from pan. Add the black berry sage sauce and heat. Plate with fried yam strings and king crab legs.

*Note: If you desire medium-well or well-done, you may want to finish in a 350°F oven once the meat is golden brown.

Simon & Seaforts
Saloon & Grill
Located between 4th & 5th at 420 L Street, Anchorage, Alaska
907-274-3502

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