Bruschetta with reindeer fillet and Brunost sauce - UK
This exotic bruschetta takes the Italian classic to a whole new level with its Nordic twist.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
- Plastic wrap
- Plate
Ingredients
- 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
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