Reindeer tongue with hot sauce on a cracker

If you need to prepare this dish in advance, then keep the boiled and peeled tongue in the broth where it was cooked - until the dish is prepared. Then the meat will not dry out, but will remain tender and juicy.

Ingredients

• 1 kilogram of reindeer tongue;
• 40 crackers;
• 3 tablespoons of grated horseradish;
• 100 grams of sour cream;
• 10 grams of green onions;
• 2 tablespoons Dijon mustard
• 2 bay leaves;
• 1 tablespoon salt
• ½ teaspoon dried chili;
• 6 juniper berries.

Directions

1. Rinse tongue, place in a saucepan, cover with water, add juniper, chili, salt and bay leaves, bring to a boil, simmer for 3 hours.
2. While the tongue is boiling, make the sauce - mix the grated horseradish, mustard and sour cream. Chop the green onion finely, add to the sauce, stir.
3. When the tongue is cooked, cool it by dousing it with cold water. Remove the skin. Cut into thin slices. Brush the slices with olive oil with a cooking brush.
4. Place one teaspoon of sauce on top of each cracker and a piece of tongue on top.
5. Serve as a stand-alone snack or with a beer.