Muntjac Deer Tartar

Name: Muntjac Deer Tartar
Yield: Serves 8
Ingredients: Worcester sauce; Thyme; Three cornered garlic; 40 g flax seeds; 50 ml honey; Salt and pepper, to taste; 15 g caster sugar; 1 beetroot; Tabasco; ½ bunch of thyme; 40 g pumpkin seeds; 1 muntjac saddle; 1 clove garlic; 1 small sourdough loaf or rye bread loaf, cut in half; 50 g diced capers; Dijon mustard; 500 ml pommace oil; 50 ml white wine vinegar; Wild chervil; 40 g sunflower seeds; Tomato ketchup; Garlic; 50 g toasted hazelnuts; 20 g coriander seeds; 50 ml soy sauce, to taste; 40 g sesame seeds; Pinch sugar; Pinch salt; Wild sorrel; 5 g salt

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Deer

1 muntjac saddle
50 g cornichons
50 g

Appetizer
Vegetarian

Method

Deer

Ensure the muntjac saddles have been hung for 3-4 days after delivery to allow the meat to develop in flavour.
When needed take the loin and the fillets of the saddle bone, discard for stock.
Trim all sinew and skin from the saddles leaving pure lean meat.
Slice the meat at an angle ac