Reindeer Roast

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Preparation info

  • 15 to 20

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 reindeer roast (about 12 pounds)
  • 1 pound fresh mushrooms, washed, drained and sliced
  • cup dry vermouth
  • cup corn oil
  • 6 celery ribs with leaves, chopped
  • ½ pound Norwegian blue cheese


  1. Preheat oven to moderate (325°F.).

  2. Cut off any tough membrane on the roast and puncture any pockets holding fluids. Wash the meat well and place it on a sheet of heavy-duty aluminum foil large enough to cover the meat completely.

  3. Combine the mushrooms, vermouth and one-third cup of the oil in the container of an electric blender and blend until smooth. Remove from the blender.

  4. Put the celery and the remaining oil in the container of the blender and blend until smooth. Combine with the mushroom mixture. Pour over the meat. Enclose the meat completely with the foil and tuck in the ends.

  5. Set the foil package in a shallow roasting pan and place in the oven. Roast for four hours without disturbing. Remove the roast to a warm platter.

  6. Combine half of the juices in the foil wrapper with the blue cheese and blend until smooth in the blender. Remove from the blender. Mix the remaining pan juices in the blender. Reheat the two blended sauces separately over water. Do not allow either to boil. Serve the sauces separately with the sliced meat.

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