
Triple Reindeer Tartare, Chanterelles, Potatoes and Chives
This is the second recipe I’m making using my stash of reindeer meat. After the recent Reindeer Fillet, Porcini, and Lingonberry Bulgur, here’s a triple reindeer tartare, with three different reindeer cuts and preparations: tartare-perfect tenderloin, super-smoky and salty cold-smoked reindeer fillet, and reindeer salami. The first tenderloin and fillet strike a kind of balance […]
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