Reindeer fillet with morel mushrooms

Reindeer, like elk, should not be overcooked or the meat can become tough. Here, the fillet is pan-fried and served with a creamy morel mushroom sauce. Morel mushrooms grow in early summer, ahead of the main fungus season. Often sold in their dried form, they are one of the finest mushroom varieties and lend a distinct and individual flavour to any dish.