4 kale leaves 250 g red cabbage ½ silver onion ½ bunch of parsley 1 carrot 1 tbsp white wine vinegar 1 tbsp olive oil
Additionally
tortilla wraps
Instructions
Chanterelle Mayonnaise
Finely chop the juniper berries and dried chanterelles. Mix into the mayonnaise and season with salt and pepper. Put the mayonnaise in the refrigerator to marinate until serving.
Red and Kale Salad
Cut the kale (remove the woody stem) and red cabbage into thin strips. Peel, halve, and thinly slice the onion. Chop the parsley. Peel the carrot and use a peeler to make long carrot ribbons.
Mix the kales, onion, parsley, and carrot in a bowl. Add vinegar and olive oil. Season with salt and pepper. Mix well and knead the ingredients by hand together so that the cabbage softens slightly.
Sautéed Reindeer
Brown the sautéed reindeer in oil in a frying pan. Add all the spices and sauté for a few minutes. Pour in the water and simmer until the water has almost completely reduced.
Assemble the reindeer sauté, cabbage salad, and chanterelle mayonnaise inside a tortilla wrap and serve!
