Christmas Dinner
November 15, 2017 at 3:42 pm
(This post was last modified: November 15, 2017 at 3:59 pm by Haipule.)
It's that time again for my infamous Christmas dinner recipe.
Reindeer roast for Christmas is a family tradition. The farmed animal is called reindeer. The wild animal is called caribou. Now is the time to place your on-line orders.
The most important thing is to control your heat. The roast should stay above 130 degrees for one hour to kill bacteria without overcooking.
First we must prepare our roast:
Vixen your roast with canola oil.
Donder is with salt
Blitzen it with pepper
Dasher it with garlic and onion powder.
Put a Cupid of water in the roasting pan and place the roast in the pan on a rack out of the water. Drain some water if necessary.
Place your roast into a preheated slow oven set at 300 degrees.
Set your digital thermometer to 130 degrees and insert into your roast. The cooking time will vary depending on the size of your roast.
When the roast reaches 130, remove from the oven and place on the stove and let it sit for 30 minutes. In the mean time, set your oven to 500 degrees. At the end of 30 minutes, carefully drain the water from the pan and place the roast in the oven and cook for 15 minutes more. This will give your roast great color and a crispy outside. You can also do this step on a hot grill. After 15 minutes, remove from the oven and let it coast for at least 15 more minutes until it has depressurized. You have now kept your roast over 130 degrees for at least 1 hour. If you want a rarer roast, take it out at 126 but mark the time when it coasts to 130.
Your roast is now done, remove the roast from the pan and place on a carving board. The meat will be medium rare from edge to edge with out any grey or raw!
Carve those red slaps of goodness!
Everyone will be Dancer and Prancer when they taste it! Your kids will love it!
I know what you are thinking. "Bill, you forgot Comet". No I didn't:
Up on the roof there arose such a clatter, I went up and shot one and served him on a platter.
Bon Appetit!
Reindeer roast for Christmas is a family tradition. The farmed animal is called reindeer. The wild animal is called caribou. Now is the time to place your on-line orders.
The most important thing is to control your heat. The roast should stay above 130 degrees for one hour to kill bacteria without overcooking.
First we must prepare our roast:
Vixen your roast with canola oil.
Donder is with salt
Blitzen it with pepper
Dasher it with garlic and onion powder.
Put a Cupid of water in the roasting pan and place the roast in the pan on a rack out of the water. Drain some water if necessary.
Place your roast into a preheated slow oven set at 300 degrees.
Set your digital thermometer to 130 degrees and insert into your roast. The cooking time will vary depending on the size of your roast.
When the roast reaches 130, remove from the oven and place on the stove and let it sit for 30 minutes. In the mean time, set your oven to 500 degrees. At the end of 30 minutes, carefully drain the water from the pan and place the roast in the oven and cook for 15 minutes more. This will give your roast great color and a crispy outside. You can also do this step on a hot grill. After 15 minutes, remove from the oven and let it coast for at least 15 more minutes until it has depressurized. You have now kept your roast over 130 degrees for at least 1 hour. If you want a rarer roast, take it out at 126 but mark the time when it coasts to 130.
Your roast is now done, remove the roast from the pan and place on a carving board. The meat will be medium rare from edge to edge with out any grey or raw!
Carve those red slaps of goodness!
Everyone will be Dancer and Prancer when they taste it! Your kids will love it!
I know what you are thinking. "Bill, you forgot Comet". No I didn't:
Up on the roof there arose such a clatter, I went up and shot one and served him on a platter.
Bon Appetit!
