Have you ever looked at Rudolph the Red Nosed Reindeer, and thought “Yummy!”?

No? Well maybe you should.

This months geeky recipe will show you how to make a tasty reindeer christmas-roast, with baked vegetables and a red wine sauce.

The Roast

1. First start by chopping up the vegetables, you can use whatever vegetables you prefer. I went with mushrooms, carrots, broccoli, cherry tomatoes and baby potatoes. Place it all in a large roasting tray. Mix in a bit of oil, salt and pepper.

2. Tie the roast. Here’s how you do that. My roast was 1 kilogram, serves 4-5 people.

3. Put some spice on the roast. Salt, pepper, juniper berries, thyme and marjoram should do the trick!

4. Fry it in a pan, in oil and butter. You need to do this to keep the juices inside the meat while it cooks in the oven.

5. Place the tray with the vegetables and the roast (with an oven-safe thermometer in it) in the oven, at 125°c/257°f. When the internal temperature of the roast is at 60°C-65°C/140°F-150°F it is medium done, this will take about two hours.

If you want it medium well, the temperature needs to be 70°C/160°F.

6. After you take the roast of the oven, let the roast rest for 15 minutes before you slice it.

The Sauce

While the roast is in the oven: Dice an onion, fry it up! Pour in 5 deciliters of red wine (not an expensive one!) and 5 deciliters of beef stock. Add a spoonful of sugar. Let it boil in for an hour, stir sometimes. Stir in 100 grams of butter. Done!

The Whole Thing

Slice up the meat. It should look a bit red, like most roasts.

Place everything neatly on a plate and pour over some sauce.

Voila!

Note the cherry tomato. Rudolph needs his red nose 😉