Gourmet sautéed reindeer with beetroot and horseradish

Instructions

1. Thaw the meat completely so that it stays in slices.
2. Add rapeseed oil to a hot pan and add the meat. Brown thoroughly. Season with pepper.
3. Brown the butter in a pan and crumble rye bread into the pan, fry until crispy.
4. Slice the beetroots thinly with a mandoline, a cheese slicer (careful with fingers), or a food processor’s thin blade.
5. Mix grated horseradish, mustard, and crème fraîche.
6. Divide the lettuce and beetroots onto two plates. Add lemon juice and 1 tbsp of oil on top. Add the meat and capers. Add the sauce and sprinkle with rye bread crumbs.