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Russian · Snacks
Red Deer Tartare with Cured Venison
A sophisticated and hearty game tartare with a campfire aroma, cornichons, and spiced oils. A brilliant chef's starter for a special occasion.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Fire up the grill and let a larch log burn down.
2
Trim the sinew from the meat and place it on the grill grate.
3
Transfer the meat onto the log and top with spruce branches. Ignite the alcohol and pour it over the branches.
4
Remove the meat, dice it, and toss with cornichons, onion, olive and pumpkin seed oils, pepper, and sauce.
5
Plate the venison tartare, top with cured venison and Parmesan, and garnish with sorrel and larch shoots.
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