Muntjac Deer Tartar

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Preparation info

  • Difficulty

    Complex

  • Serves

    8

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Deer

  • 1 muntjac saddle
  • 50 g cornichons
  • 50 g diced capers
  • 75 g confit shallots

Sauce

  • Dijon mustard
  • Tomato ketchup
  • Tabasco
  • Worcester sauce

Beetroot Marinade

  • 500 ml pommace oil
  • 50 ml white wine vinegar
  • 5 g salt
  • 15 g caster sugar
  • 50 ml honey
  • ½ bunch of thyme
  • 1 clove garlic
  • 1 beetroot
  • Cabernet Sauvignon vinegar, to taste
  • Olive oil, to taste

Baby Beetroot

  • baby beetroot
  • Salt, as needed
  • Thyme
  • Garlic
  • Bay leaves

Egg Sauce

  • 10 Italian eggs (very deep yellow yolks) olive oil, to taste
  • Salt and pepper, to taste
  • sherry vinegar, to taste

Seed and Nut Mix

  • 40 g pumpkin seeds
  • 20 g coriander seeds
  • 40 g sesame seeds
  • 50 ml soy sauce, to taste
  • 50 g toasted hazelnuts
  • Pinch salt
  • Pinch sugar
  • 40 g sunflower seeds
  • 40 g flax seeds

Sourdough or Rye Bread Wafers

  • 1 small sourdough loaf or rye bread loaf, cut in half

To Serve

  • Wild chervil
  • Wild sorrel
  • Three cornered garlic

Method

Deer

  1. Ensure the muntjac saddles have been hung for 3-4 days after delivery to allow the meat to develop in flavour.
  2. When needed take the loin and the fillets of the saddle bone, discard for stock.
  3. Trim all sinew and skin from the saddles leaving pure lean meat.
  4. Slice the meat at an angle across the loin and fillet leaving thin disks of meat.
  5. Then turn and chop not to fine with a sharp knife.
  6. In a bowl mix with brunoise cornichons, diced capers and confit shallots.
  7. Season and set aside.

Beetroot Marinade

  1. Remove all excess meat from the neck and other bones of the carcass. Set aside for the shepherd’s pie. Chop the bones, and roast them with thyme and banana shallot.
  2. De-glaze using chicken stock. Cook for 45 minutes in a pressure cooker. Pass through a chinoix and reduce to the desired consistency.

Baby Beetroot

Scrub the baby beetroot clean and bake on salt with thyme, garlic and bay leaves in the oven until tender. Wrap in tin foil so it won’t dry out.

Egg Sauce

  1. Cook the eggs whole at 64°C for 1 hour 40 minutes.
  2. Peel the eggs and separate the yolk and the white.
  3. Drain off excess water from the whites.
  4. Blitz the whites with olive oil to taste.
  5. Fold in the blitzed egg yolks.
  6. Season with salt and pepper and sherry vinegar to taste.

Seed and Nut Mix

  1. Toast the pumpkin, coriander and sesame seeds in large pan and deglaze with little soy sauce.
  2. Season the hazelnuts with salt and sugar and then dry.

Sourdough or Rye Bread Wafers

  1. Wrap and freeze in freezer.
  2. When frozen, thinly slice on to greaseproof paper and brush with olive oil.
  3. Dehydrate in a hot plate or bake to crisp.

To Serve

Garnish the dish with all wild herbs.

Chef Magazine / Issue 23 / May / 2012