Bruschetta with reindeer fillet and Brunost sauce

This exotic bruschetta takes the Italian classic to a whole new level with its Nordic twist. The tender reindeer fillet, tart blackberries and sweet Brunost sauce gives you a mouthwatering sandwich that will leave you longing for more.
Difficulty: Easy
Time: 30 min
Product in the recipe
TINE Gudbrandsdalen Read more
  • 4 Servings
  • 4 slices farmhouse bread
  • 1 reindeer tenderloin
  • 100 g butter
  • 2 garlic cloves
  • 250 ml cream
  • 100 g TINE Gudbrandsdalen
  • 1 tbsp of blackberry jam or blackcurrant jam
  • 1 cup of blackberries
  • 1 bag of baby salad leaves
  • 1 handfull sorrel or thyme
Here is how you do it

Melt the butter and season the reindeer fillet with salt and pepper. Fry the meat in a frying pan for a couple of minutes until golden. Roughly chop the garlic and add it to the pan towards the end of cooking. Spoon the butter over the meat and leave it to rest, wrapped in clingfilm, while you prepare the rest of the dish. Remember that the meat should be pink inside.

Pour the cream into a saucepan and crumble in the Brunost. Bring to the boil and then turn down the heat. Leave the sauce to thicken but keep warm.

Pan-fry the slices of bread in butter and top with the baby salad leaves, the sliced reindeer fillet, the whole blackberries and the Brunost sauce. Garnish with a little blackberry jam and sorrel (or thyme) before serving.