Thinly Sliced Reindeer Rump on Rye

Name: Thinly Sliced Reindeer Rump on Rye
Total time: 120 min
Yield: 6
Ingredients: 600 g Pokka Reindeer Rump; 1 tbsp rapeseed oil; 1 tsp salt; ½ tsp crushed black pepper; 1.5 dl crème fraîche or soured cream; 2 tbsp freshly grated horseradish (or 1 tbsp horseradish from a jar); 1 tsp lemon juice; 6 slices of dark rye bread, halved; butter, for spreading; 2 pickled cucumbers; 1 punnet of cress

Roast a reindeer rump rosy, let it cool and slice it paper-thin onto dark rye with horseradish cream, pickled cucumber and cress – made for lunch tables and buffets.

Serves 6
Time 2 h
Difficulty Medium

Serving suggestion. The photo is AI-generated.

Ingredients

600 g Pokka Reindeer Rump
1 tbsp rapeseed oil
1 tsp salt
½ tsp crushed black pepper
1.5 dl crème fraîche or soured cream
2 tbsp freshly grated horseradish (or 1 tbsp horseradish from a jar)
1 tsp lemon juice
6 slices of dark rye bread, halved
butter, for spreading
2 pickled cucumbers
1 punnet of cress

Method

If the rump is frozen, thaw it in the fridge overnight. Take it out 30 minutes before cooking. Heat the oven to 150 °C.
Pat the meat dry, rub it with the salt and pepper and brown it on all sides in the oil in a hot frying pan, 3–4 minutes.
Roast in an ovenproof dish until the core temperature reaches 55 °C, about 25–35 minutes. Rest under foil for 15 minutes, then chill for at least 1 hour; cold meat can be sliced much more thinly. The roast can be made a day ahead.
Mix the crème fraîche with the horseradish and lemon juice and season with a pinch of salt.
Slice the cold rump across the grain as thinly as you can with a long, sharp knife.
Butter the rye bread and spread it with a little horseradish cream. Fold the slices of meat on top and finish with slices of pickled cucumber, a dot of horseradish cream and cress.