Sliced reindeer

Crispy reindeer striploin melts with mushroom sauce

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

Instructions

Pat the cutlets dry, season them well with salt and let them sit out for 30 minutes.
Meanwhile set up three shallow bowls: flour in one, beaten egg in the next, panko in the last.
Get a large pan hot over medium-high heat and add the mushrooms.
Cook them 5–7 minutes, until their moisture has gone and they start to caramelise, then turn the heat to medium and soften the shallot for 2 minutes. Stir in the cream, Dijon and black pepper, and the sauerkraut if you're using it. Simmer gently 6–8 minutes, until it thickens, then taste and salt it.
Heat the frying oil to 175°C (350°F).
Dredge each cutlet in flour and shake off the excess, dip it fully in egg, then press it firmly into the panko so the coating is thick and even. Fry in batches, 4–5 minutes a side, until deep golden and crisp. Drain on a wire rack and salt them straight away.
Toast the flatbread lightly.
Lay a slice of halloumi on each piece, top with two crisp cutlets, spoon the warm mushroom sauce generously over the lot and finish with chives or dill.

Tips

An hour in olive oil, salt and pepper before breading makes the meat noticeably better.
A splash of dry white wine as the cream goes in gives the sauce more lift.

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

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

Sliced reindeer

A sharp, mustardy mix of chopped cold-smoked reindeer and halloumi spread onto flatbread and baked until the cheese on top turns golden.