Deer Tartare with Warm Parmesan Mousse and Crunchy Croutons

Appetizers | Author's cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, the chef at Honest Kitchen.

Ingredients

Venison - 28.2 oz
Shallot - 0.4 oz
Capers - 1.1 oz
Shallot - 1.1 oz
Spanish onions - 1.1 oz
Olive Oil - 1 fl oz
Quail Egg - 10 pieces
Croutons - 20 pieces
Butter - 1.8 oz
Cream - 8 fl oz
Grated Pecorino Pepato Cheese - 1½ spoons
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

For the tartare, cut raw venison (it’s best to use the shoulder from any part of the carcass) into cubes. Finely chop shallots, chives, and red onion. Combine the ingredients and dress with olive oil, then add salt and pepper.

Step 2

Toast the bread in a skillet to make croutons and serve with the tartare.

Step 3

Prepare the sauce. In a skillet, melt the butter, add the cream, and simmer for 5 minutes. Then, add the grated or crumbled cheese, stirring quickly to combine. Season with salt and pepper to taste, then remove the sauce from the heat. If you have a siphon, load the sauce into it and pipe a warm mousse onto the plate; if not, use a spoon for serving.