Fire Smoked Reindeer with Sweet Potato

Serves 2 people

150g fresh reindeer loin (replace with a other lean wild meat)
Or
1 large sweet pointed red bell pepper (Can be replaced with any other veggie you like. For example Zucchini,
Carrot, Egg plant, etc etc.)

1 medium-large sweet potato (you can part bake in advance to speed up cooking on the fire)

2 tbsp cottage cheese. (can be replaced with Hummus for vegans)

Sea salt flakes

For the crust: Each 1 heaped tsp

Freeze dried raspberry powder (available from many online stores)

Sea salt flakes

Cracked black pepper

Equipment: 

Light My Fire Grandpa’s FireGrill x 1 or 2

Sticks for grilling

Light My Fire StackBowl Bio x 1

Light My Fire StackLid Bio x 2

Light My Fire Spork Original Bio x 2

Light My Fire Cutting Board Plus x 1

Light My Fire SnapBox O Bio x 1

Space and permission for safe outdoor fire.

Suitable wood for hot smoking (e.g. apple, cherry, birch, maple, beech, oak, hickory)

How to: 

Mix your crust powders inside a Light My Fire StackBowl Bio and cap with a StackLid Bio. When your fire is hot, place the sweet potato at the edge and cooked until soft, turning occasionally.

Don’t worry if the skin chars, it will be pealed off easily later. When the sweet potato is cooked, move to the edge of the fire to cool slightly. Cut your reindeer loin in two and place inside your Light My Fire Grandpa’s FireGrill.

Or, if using a pointed bell pepper - place inside your Light My Fire Grandpa’s FireGrill. Smoke over the fire for 1-2 minutes each side (depending on the heat of the fire and distance from the flames) Remove from the Light My Fire Grandpa’s FireGrill. For the Reindeer loin - place inside the Light My Fire StackBowl Bio, and cover well with the crust mix. Slice each piece in two.

To serve.
Break off the charred Sweet Potato crust, split in two and spoon into your StackBowl Bios.
Add your smoked reindeer loin or sweet bell pepper and cottage cheese.
Dig In!