Reindeer Fillet Salad

Ingredients

• 2 reindeer back fillets (about 400 g)
• 2 tbsp plant oil
• Salt
• Pepper (freshly ground)
• 1 bundle arugula
• 1 small frisée salad
• 1 piece red cabbage
• 1 small pear
• Lemon juice
• 2 tbsp sunflower seeds
• 1 tsp juniper berries
• Salt
• Pepper (freshly ground)
• 1 tbsp White Wine Vinegar
• 1 tbsp balsamic vinegar
• 0.5 tsp mustard
• 0.5 tsp Sugar
• 2 tbsp olive oil
• 2 tbsp walnut oil

Instructions

1. 1.

   Season the reindeer fillets with salt and pepper.

2. 2.

   Brown the fillets all over in a pan with oil. Remove from pan, wrap in foil, and bake at 80°C for about 25‑35 minutes until gently cooked.

3. 3.

   Wash, trim, rinse, dry, and tear the salads into bite‑size pieces.

4. 4.

   Slice the pear into wedges, remove the core, and drizzle with lemon juice.

5. 5.

   Toast the sunflower seeds without oil in a pan; set aside.

6. 6.

   From the red cabbage, pick off about one handful of fine strips.

7. 7.

   Whisk together vinegar, mustard, salt, pepper, sugar, and oils; stir in crushed juniper berries if desired, then taste for seasoning.

8. 8.

   For serving, combine all salad ingredients, fold in the dressing, and plate. Remove the reindeer fillets from foil, slice diagonally, and arrange decoratively on top of the salad. Place pear wedges and sprinkle sunflower seeds over the dish.