Festive Venison Tartare by @kvicken71
Ingredients
2 people
200g venison tenderloin or tenderstrip flat
50g butter
2 teaspoon soy sauce
2 tablespoons Sanbaizu vinegar
10g black truffle
2 quail eggs
20g Osetra Caviar (or more)
Salt and pepper
Micro leaves for garnish
Preparation
Hand chop the venison into desired size of cubes, park in the freezer for 5 minutes.
Put a saucepan on heat and add butter, when the butter foams and turns a nutty brown, add the soy sauce and remove from heat.
Take out the venison from the freezer, mix the meat gently with the Sanbaizu vinegar, season with salt and pepper.
On a serving plate, pat the venison into a round cookie cuter or ramekin.
Place the thinly sliced truffle evenly on top of the tartare, place the eggshell with the egg yolk on top.
Pour the browned butter with soy around the tartare, add the caviar as much as you want.
Serve immediately and garnish with micro leaves.