Venison Tartare
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Adam Price
TV chef & cookbook author
An elegant tartare where beef has been replaced with venison, which gives another dimension to the classic dish – perfect as a starter if your guests are to be pampered.
Servings
: 5
""
Ingredients
1
large bunch
fresh herbs
4
dl
neutral oil (Grapeseed)
a pinch of salt
1
egg yolk
2
tsp
sherry vinegar
1
tsp
dijon mustard
salt and pepper
4
dl
neutral oil
800
g
venison loin or shank – completely free of sinews and membranes
2
tbsp
finely chopped shallot
1
tbsp
finely grated horseradish
2
tbsp
coarse French mustard à l'ancienne
1
tbsp
finely chopped parsley
1
tbsp
finely chopped fresh tarragon
1
tbsp
finely chopped leek
2
tbsp
chopped capers
4
tbsp
olive oil
4
pcs
pasteurized egg yolks
salt and pepper
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Instructions
Herb oil
Step 1/3
Blend the herbs, oil and salt on high speed in a blender. The oil will heat after 2-3 minutes. It must not exceed 60 degrees.
Step 2/3
Pour it through a very fine nylon sieve or cloth so it is completely clear.
Step 3/3
Set it aside and let it cool down.
Herb mayonnaise
Step 1/3
Whisk together egg yolk, vinegar, mustard, salt and pepper.
Step 2/3
Pour the oil in a thin stream while whisking. When the mayonnaise begins to thicken, add the green herb oil, so the mayonnaise thickens further with it and gets a nice color.
Step 3/3
Taste and adjust with salt and pepper – possibly a little lemon juice.
Tartare
Step 1/3
Cut the meat into smaller pieces and process through a meat grinder with a large hole plate. Can also be cut by hand, but do not cut the pieces more than 4-5 mm. square.
Step 2/3
Mix the meat thoroughly with the other ingredients. It is recommended to mix the tartare together just before it is to be eaten, so the meat does not become discolored by oxidation.
Step 3/3
Serve it with thin slices of butter-toasted rye bread and an herb mayonnaise made with e.g. ramson, leek or tarragon.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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