An elegant tartare where the beef is replaced with venison, giving this classic dish a whole new dimension — perfect as a starter when you really want to spoil your guests.
Ingredients
Herb Oil
1 large bunch of fresh herbs
3-4 decilitres neutral oil (grapeseed)
a pinch of salt
Herb Mayonnaise
1 egg yolk
2 tsp sherry vinegar
1 tsp dijon mustard
salt and pepper
3-4 dl neutral oil.
Tartare
800 g venison loin or shoulder - completely free of sinews and connective tissue.
2 tbsp. finely chopped shallots
1-2 tbsp. finely grated horseradish
2 tbsp. coarse French mustard a l'ancienne
1 tbsp. finely chopped parsley
1 tbsp. finely chopped fresh tarragon
1 tbsp finely chopped ramson
2 tbsp. chopped capers
4-5 tbsp. olive oil
4-5 pcs. pasteurised egg yolks
salt and pepper
Method
Herb Oil
Blend the herbs, oil, and salt at high speed in a blender. The oil will become warm after 2–3 minutes — but it should not exceed 60 °C. Pour it through a very fine nylon sieve or a cloth so that it becomes completely clear. Set aside and let it cool down.
Herb Mayonnaise
Whisk the egg yolk, vinegar, mustard, salt, and pepper together. Pour in the oil in a thin stream while whisking continuously. As the mayonnaise begins to thicken, add the green herb oil so the mayonnaise thickens further and takes on a beautiful colour. Taste and adjust with salt and pepper — and a little lemon juice if needed.
Tartare
Cut the meat into smaller pieces and run it through a meat grinder fitted with a large-hole disk. You can also cut it by hand — but don't cut the pieces larger than 4–5 mm. Mix the meat thoroughly with the remaining ingredients. We recommend mixing the tartare just before serving so the meat doesn't discolour from oxidation. Serve with thin slices of butter-fried rye bread and a herb mayonnaise made with, for example, wild garlic, leek, or tarragon.
