Chukchi-style Roasted Reindeer Rump

Ingredients

In adapting the original Argentinian Colita de cuadril to Chukchi cuisine, the main difference lies in the choice of meat. Instead of using beef, Chukchi-style Roasted Reindeer Rump utilizes reindeer rump as the star ingredient. The marinade and spices are also adjusted to incorporate Chukchi flavors and ingredients, such as Arctic herbs and berries. The cooking technique is modified to roast the meat, allowing it to develop a smoky flavor reminiscent of traditional Chukchi cooking methods. We alse have the original recipe for Colita de cuadril, so you can check it out.

• 1 reindeer rump (approximately 2 kg / 4.4 lbs) 1 reindeer rump (approximately 2 kg / 4.4 lbs)
• 4 tablespoons sea salt 4 tablespoons sea salt
• 2 tablespoons freshly ground black pepper 2 tablespoons freshly ground black pepper
• 2 tablespoons dried thyme 2 tablespoons dried thyme
• 2 tablespoons dried rosemary 2 tablespoons dried rosemary
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Arctic berries (such as cloudberries or lingonberries), for garnish Arctic berries (such as cloudberries or lingonberries), for garnish
• Root vegetables (such as carrots and parsnips), for serving Root vegetables (such as carrots and parsnips), for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the sea salt, black pepper, dried thyme, dried rosemary, minced garlic, and vegetable oil to create a marinade.
3. 3.
   Rub the marinade all over the reindeer rump, ensuring it is evenly coated.
4. 4.
   Place the marinated reindeer rump on a roasting rack in a roasting pan.
5. 5.
   Roast the rump in the preheated oven for approximately 1 hour, or until the internal temperature reaches 55°C (130°F) for medium-rare.
6. 6.
   Remove the reindeer rump from the oven and let it rest for 10 minutes before slicing.
7. 7.
   Serve the Chukchi-style Roasted Reindeer Rump with Arctic berries and roasted root vegetables.

Treat your ingredients with care...

• Reindeer rump — Ensure the reindeer rump is properly thawed before marinating to allow the flavors to penetrate the meat. If reindeer rump is not available, venison can be used as a substitute.

Tips & Tricks

• For an extra burst of flavor, add a splash of reindeer bone broth to the marinade.
• If you prefer a more well-done reindeer rump, increase the cooking time by 10-15 minutes.
• Experiment with different combinations of Arctic berries for a unique twist on the garnish.

Serving advice

Slice the Chukchi-style Roasted Reindeer Rump into thin slices and arrange them on a platter. Serve alongside the roasted root vegetables and garnish with fresh Arctic berries. This dish pairs well with a side of traditional Chukchi flatbread.

Presentation advice

To enhance the presentation, drizzle a reduction of reindeer bone broth over the sliced rump and vegetables. Sprinkle some fresh herbs on top for a pop of color. Serve on a wooden platter to evoke the rustic charm of Chukchi cuisine.