Mix frozen cranberries with sour cream and leave at room temperature. Slice the meat with a sharp knife into small pieces. If the household knives need sharpening, cut the meat into small pieces with scissors!
Chop the onions, grate the cabbage with a large blade, and slice the mushrooms.
Sauté the onions in butter, set aside to wait. Sauté the mushrooms in butter for a few minutes and then place them with the onions beside the stove.
Heat 2 tbsp of butter and a dash of rapeseed oil in a fairly hot pan, add the chopped reindeer meat. Fry for about ten minutes, add the onions and mushrooms, season with black pepper and salt if desired.
Cook tortilla wraps in a really hot pan with a small splash of rapeseed oil for about a minute per side. Fill the rolls with sutéed reindeer meat, add grated white cabbage and cranberry-enriched sour cream, and a little grated horseradish. Roll up and enjoy!
