Yuk Hoe (Korean Tartar) from NZ Venison

Ingredients

Serves 2

Prep time 20 minutes

Easy to make

Yuk Hoe is the Korean version of tartar. The tender, lean deer meat is ideal for this and harmonizes well with the fresh pear.

• 200 g deer meat from the leg

  1 tbsp Gochujang (Korean chili paste)

  1 tbsp soy sauce

  4 tbsp Mirin

  1/2 fresh pear, preferably a Nashi pear

  1/2 bunch of spring onions

  2 tbsp black sesame

  2 egg yolks

To prepare

1. Cut off the lower white part of the spring onions, cut first into strips and then into fine cubes. Cut the green part into rings.

2. First cut the meat into thin slices, the slices then into strips and the strips into cubes. Mix with the soy sauce, the onion cubes, the gochujang and 1 tbsp mirin and let it steep.

3. Peel the pear and cut into strips. Marinate in a bowl with the remaining mirin. Roast the sesame seeds in a dry pan until the first pop.

4. Build a nest from the pear strips, arrange the tartare in it and press a hollow in the middle.

5. Add the yolk to the hollow and garnish with sesame and the green spring onions.

Enjoy your meal!

Recipe by NZ chef @shannonon.campbell