Last year I made something other than ribs on Christmas Eve, and I want to share it with you. Reindeer steak became very popular in our house and is a nice variation from ribs and pork knuckle, which we usually eat. This can also be good to make before Christmas or during Christmas Eve when you have plenty of time to cook delicious food and possibly for dinner guests. You can vary the side dishes a little as you wish, but I have used some vegetables and potatoes.
REINDEER ROAST:
1,250 kg reindeer roast
50 grams grated ginger
3-4 cloves garlic/15 grams
½ cup oil
2 teaspoons ground cumin
3 tsp fenugreek
2 teaspoons ground coriander seeds
1 ½ tsp salt
½ tsp chili
First I mix oil and the rest of the ingredients to make the marinade itself. Then I make holes in the meat with a knife. This helps the marinade spread throughout the meat and cook it through.
Then spread the marinade on the meat in an ovenproof dish. 
Let the meat marinate for at least two hours before putting it in the oven. Then set the oven to 230 degrees, hot air. Roast the meat for 1 hour and 15 minutes. For this I have made potatoes and vegetables, but with a separate marinade.
To make the marinade you will need:
1 kg of vegetables and potatoes
½ cup oil
1 ½ tsp cumin
1 ½ tsp salt
1 teaspoon turmeric
2 tsp. Dried fenugreek
½ tsp chili
Mix the oil with the rest of the ingredients.
Then mix the marinade into the vegetables. Bake for about 45 minutes at 200 degrees.
Serve hot and sprinkle with the juicy gravy from the roast.
Good luck! :)