Sliced reindeer

Reindeer tacos with crisp slaw and lime yogurt

Pan-seared reindeer strips, a sharp crunchy slaw and cool lime yogurt, all folded into warm flatbread.

Instructions

Pat the reindeer strips dry and season them generously with salt and pepper.
Get a skillet hot over medium-high heat with the olive oil and butter, then sear the strips in batches to 59°C (140°F), still faintly pink in the middle. Move them to a board, cover loosely with foil and leave them for 10 minutes. That rest is what keeps them juicy.
While the meat rests, build the slaw.
Shred the Napa cabbage thinly and toss it in a big bowl with the white cabbage, grated carrot and finely diced red pepper. Whisk the yogurt, lime juice, salt and pepper together until smooth, pour it over the vegetables and turn everything gently so it's just coated. Fold in the cilantro.
Warm the pitas through, in the oven or a dry pan.
Pile slaw into each one, lay a few thin slices of reindeer on top, add a pinch more cilantro and eat them straight away.

Tips

Toss the strips in smoked paprika and garlic powder before they hit the pan if you want more punch.
A teaspoon of cider vinegar in the dressing sharpens the slaw nicely.

Sliced reindeer

Flatbreads rolled around halloumi and cold-smoked reindeer, chilled so they hold their shape, then baked until the cheese melts and the edges crisp.

Sliced reindeer

Breadcrumbed reindeer cutlets fried until crisp, stacked on toasted flatbread with halloumi and smothered in a peppery mushroom cream sauce.

Sliced reindeer

A whole baguette toasted with smoked cheese, piled with quickly seared Juhlakäristys and caramelised red onion, then cut into pieces at the table.