Reindeer Taco with Blood Pancakes and Lingonberry Sour Cream

4 servings

Blood Pancakes: Ingredients:

• 3 eggs

• 1 tablespoon real vanilla sugar

• 1.2 cups milk

• 0.84 cups blood, preferably from reindeer

• A pinch of ground cloves

• A pinch of nutmeg

• 0.5 teaspoon salt

• 300 g / 10.58 oz all-purpose flour

• Butter for cooking

Instructions:

1. Whisk together eggs, milk, blood, cloves, nutmeg, salt, and flour until smooth batter forms. Let it rest for at least 30 minutes.

2. Cook small pancakes in butter.

Topping: Ingredients:

• 400 g / 14.11 oz reindeer tenderloin

• 1 teaspoon ground juniper berries

• 1 teaspoon ground cumin

• Neutral oil for cooking

• 0.25 red cabbage

• 6 Brussels sprouts

• 0.5 cups good-quality olive oil

• 0.5 lemon, juice

• 1 teaspoon flaky salt

• 4 tablespoons lingonberries, frozen

• 1 tablespoon sugar

• 0.5 cup cultured sour cream

• 1 garlic clove

• 4 tablespoons pickled onions, optional

• 2 spring onions

• Potato chips

• Cloudberries

• Wood sorrel

Instructions:

1. Slice the meat into strips, season with juniper berries, cumin, and salt, drizzle with oil.

2. Finely slice red cabbage and Brussels sprouts, toss with olive oil, lemon juice, and flaky salt.

3. Gently mix lingonberries and sugar, fold into sour cream.

4. Finely slice spring onions, lightly crush potato chips.

5. Heat a skillet to high temperature, chop garlic, add meat and garlic, sprinkle with salt and quickly sear.

6. Assemble pancakes with cabbage salad, meat, lingonberry sour cream, pickled onions, potato chips, spring onions, cloudberries, and wood sorrel. Garnish with herbs.