Sirloin
Reindeer carpaccio with horseradish and dill
Reindeer striploin sliced paper-thin and dressed with lemony crème fraîche, freshly grated horseradish and plenty of dill. Almost nothing to it, so the meat has to be good.
Instructions
Start with the dressing.
Stir the crème fraîche with the lemon juice and a little Dijon until smooth, then taste and adjust the sharpness and salt. Keep it cold until you serve.
Now the meat, and this is where it's worth taking your time.
With a very sharp knife, cut the reindeer into slices as thin as you can manage, ideally 0.5–1 mm. Hand-cut slices with slightly uneven edges look better than machine-perfect rounds.
Lay them out on a cold plate, slate or dark ceramic if you have it.
Arrange the slices in a loose spiral, overlapping a little, and dot the dressing around and between them.
Grate the horseradish generously over the top.
Tuck in sprigs of dill, then finish with sea salt flakes and freshly cracked pepper.
Take it to the table straight away.
Crispbread or flatbread on the side, or nothing at all if you want it clean and spare.
You might also like
Sirloin
Pan-seared reindeer chops
Very little needs to happen to a good reindeer chop: salt, pepper, a hot cast iron pan and butter spooned over the bone. Pokka chops take barely two minutes on the heat.
Sirloin
Pan-seared reindeer rump with rosemary butter
Two minutes in a smoking hot pan, basted the whole time with rosemary butter, then a short rest in foil. That's the whole recipe.
Sirloin
Pan-seared reindeer tenderloin with rosemary butter
A thick cut of tenderloin, a hot pan, butter and rosemary. Two minutes of cooking and five of patience.