Tartare from venison, because why not? Immerse yourself in an incredible wealth of flavors!
Ingredients
- Salt, to taste
- Gherkins 3 pieces
- Egg 1 piece
- Venison tenderloin 50g
Preparation
- Cut the venison tenderloin into even pieces. Place them in a food processor.
- Season with salt and chop, but not too finely to avoid turning it into a paste. Just 5-7 seconds.
- Transfer the meat onto a serving plate. Make a hollow in the center and crack the egg into it. Finely chop the gherkins and garlic chives. Sprinkle them around the meat. Season the top with a pinch of salt, and it’s ready.
