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  • Reindeer canapés
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    By Andreas Viestad

    Reindeer canapés

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    An easy and tasty party hors d’oeuvre.

    Servings: 4

    PREPARATION:

    • 1

      Cut the reindeer tenderloin into slices, maximum 1/3 inch thick. Put the slices on pieces of rye bread of approximately the same size. Then add beetroot, beet and meat. Finish with a slice of beet on top. Sprinkle a little bit of sugar on top of the beet, and caramelize it if you have a gas burner. Place a crowberry or two on top and serve. It might be a good idea to use a cocktail stick to keep the hors d’oeuvre in place.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E05 Coastal Express. Bookmark the permalink.
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  • An easy and tasty party hors d’oeuvre.

    Servings: 4

    PREPARATION:

    • 1

      Cut the reindeer tenderloin into slices, maximum 1/3 inch thick. Put the slices on pieces of rye bread of approximately the same size. Then add beetroot, beet and meat. Finish with a slice of beet on top. Sprinkle a little bit of sugar on top of the beet, and caramelize it if you have a gas burner. Place a crowberry or two on top and serve. It might be a good idea to use a cocktail stick to keep the hors d’oeuvre in place.

    Print Friendly
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