Venison tartare with warm parmesan mousse and crispy croutons
10 servings
20 minutes
Sergey Eroshenko, chef of the restaurant "Honest Kitchen", shared the recipe with us.
1
For tartare, cut raw deer meat (better to take the shoulder from all parts) into cubes. Finely chop shallots, chives, and red onion. Mix the ingredients and dress with olive oil, adding salt and pepper.
- Venison: 800 g
- Shallots: 10 g
- Onion-sibulet: 30 g
- Red onion: 30 g
- Olive oil: 30 ml
- Ground black pepper: to taste
- Salt: to taste
2
Toast the bread in a pan to make croutons and serve with tartar.
- Toast: 20 pieces
3
Prepare the sauce. Melt butter in a pan, add cream and simmer for 5 minutes. Then add grated or chopped cheese, mix quickly, add salt and pepper to taste, and remove from heat. If you have a siphon, load the sauce into it and pipe warm mousse onto a plate; if not, use a spoon for serving.
- Butter: 50 g
- Cream: 250 ml
- Grated Parmesan cheese: 1.5 tablespoon
- Ground black pepper: to taste
- Salt: to taste
4
Place the tartare on a plate using a round mold. Crack a quail egg in the center of the tartare. Next to it, place the sauce and capers.
- Capers: 30 g
- Quail egg: 10 pieces