An easy and tasty party hors d’oeuvre.
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.