Venison Tartare with Yuzu Ponzu and Caviar

Ingredients

• Venison rump, finely diced

• Yuzu ponzu soy sauce

• Caviar
  

Instructions:

1. Prepare the Tartare:

   Finely dice the venison rump and place it in a bowl.

   Add yuzu ponzu soy sauce and gently mix to evenly coat the meat.

2. Plate the Tartare:

   Shape the tartare using a ring mold or form it into a neat mound on the plate.

3. Garnish:

   Top the tartare with a generous amount of caviar.

4. Serve:

   Present immediately as a refined appetizer, optionally with crispy bread or crackers on the side.

Enjoy!

Cooking Instructions by Chef @kvicken71