Reindeer haunch
Renstek
55°CNorthern Swedish classic — do not overcook the fillet end.
Pull temperature for medium rare
How do you want it?tap to change
Safe minimum 63°CUSDA · freeze wild game before serving rare
On the grill
A reindeer haunch tapers noticeably, so the thin end will always finish before the thick end. Tie it into a more even shape first if you can.
Reverse sear works well: gentle indirect heat until close to target, then a hard sear for colour just before it comes off.