Recipe: Perfect Deer tartar

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Ingredients of Deer tartar

1. It's of Pickled chanterelles.
2. Prepare 100 ml of water.
3. It's 100 ml of vinegar normal or apple vinegar.
4. It's 50 g of sugar.
5. Prepare 2 of bay leaf.
6. It's 10 of pepper.
7. Prepare 10 of allspice.
8. You need of Salt.
9. Prepare of Egg yolk gel.
10. It's 10 of eggs.
11. Prepare of Salt.
12. It's of Mayonnaise.
13. You need 50 g of egg yolk.
14. It's 35 g of Dijon mustard.
15. It's 15 g of vine vinegar.
16. Prepare of Lemon juice.
17. Prepare 300 ml of oil.
18. Prepare of Salt and pepper.
19. Prepare of Truffel or you vám use truffel oil.
20. Prepare of Flat bread.
21. Prepare 250 g of flour.
22. You need 10 g of yeast.
23. It's 50 g of oliv oil.
24. It's 125 g of water.
25. You need of Salt.
26. It's 300 g of venison tenderloin.
27. Prepare 1 of shallot.
28. It's of Raspberry vinegar.
29. You need of Salt and paper.
30. You need of Truffle oil or olive oil.
31. Prepare 80 g of nuts.

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Deer tartar step by step

1. Pickled chanterelles - boil the mushrooms in boiling water and then cool. put the other ingredients in the pot and cook for 5 minutes, then strain through a sieve. when the pour cools down, put mushrooms in it and let it marinate for at least 1 hour.
2. Egg yolk gel - eggs are made in sous vide at 53 degrees 3 hours. then we gobble the protein and glaze it. Put the yolk in a sieve and sieve, finally add salt and allow to cool.
3. Flat bread - Mix all ingredients into a smooth dough. Let it rest for a while and then roll it into a pancake, rub it with egg and sprinkle with sesame. Bake in the oven at 180 degrees until golden brown (20 minutes).
4. Chop the meat finely, add shallots, raspberry vinegar, oil, salt and pepper and then you can swear according to yourself, the ingredients can also be changed.

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