Thinly sliced reindeer is a great appetizer. Capers and Västerbotten cheese emphasize the refined taste of the reindeer.

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Reindeer carpaccio

(serves 4 persons)

approx. 400 g reindeer roast or fillet
2 tbsp olive oil
3 tablespoons of mayonnaise
1 tbsp Worcestershire sauce
ground black pepper
2 tablespoons of very finely grated Västerbotten cheese
2 teaspoons finely chopped chives
4 tsp capers
sea salt flakes

Slice the reindeer very thin when it is still slightly frozen, which makes it easier to get even slices.

Arrange the slices on a lightly oiled plate in the shape you want. Season the reindeer very lightly with salt.

Mix the mayonnaise, Worcestershire sauce and black pepper evenly.

Put the mix  in a disposable bag, cut off a small piece from the tip and squeeze it onto the carpaccio, for example in stripes.

Sprinkle the flake salt, Västerbotten cheese, chives and capers on the top.


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