Craig Claiborne

Reindeer Roast

Preparation info

  • 15 to 20

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 reindeer roast (about 12 pounds)
  • 1 pound fresh mushrooms, washed, drained and sliced
  • ⅓ cup<

Method

  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. <