Sliced reindeer

Reindeer pita with herb yogurt

Juhlakäristys seared quickly and tucked into warm pita with cucumber, onion and tomato, under a spoonful of minty garlic yogurt.

Instructions

Make the yogurt sauce first.
Stir all the sauce ingredients together in a bowl and leave it in the fridge while you cook, so the garlic and herbs have time to come through.
Now the meat.
Sauté the reindeer in a lightly oiled pan, about 3–4 minutes a side.
Warm the bread.
Toast the pitas gently until they're warm and pliable, not crisp.
Fill them while everything is hot.
Open each pita, add the reindeer and spoon the yogurt sauce over, then tuck in the cucumber, onion rings and tomato.
Serve straight away, on a warm plate.

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.