Venison tartare with juniper berries and beetroot

4 servings

15 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 126.9
• Proteins: 12g
• Fats: 6g
• Carbohydrates: 5.5g

Ingredients

• Deer tenderloin: 200 g
• Mustard seeds: 20 g
• Tomato puree: 40 ml
• Shallots: 50 g
• Garlic: 5 g
• Chopped parsley: to taste
• Salt: to taste
• Ground black pepper: to taste
• Gin: 1 tsp
• Apple cider vinegar: 25 ml
• Bread chips: to taste
• Beet: to taste
• Honey: to taste
• Juniper berries: to taste
• Watercress: to taste

Cooking steps

1. Soak mustard seeds in water with apple cider vinegar in a 1:1 ratio, covering the seeds, for 1 hour.

   Required ingredients:

   • Mustard seeds: 20 g
   • Apple cider vinegar: 25 ml

2. Finely chop the venison and shallots, grate the garlic, and chop the parsley. Mix all ingredients for the tartare, add tomato puree, pressed mustard seeds, gin, and season with salt and pepper to taste.

   Required ingredients:

   • Deer tenderloin: 200 g
   • Shallots: 50 g
   • Garlic: 5 g
   • Chopped parsley:  to taste
   • Tomato puree: 40 ml
   • Mustard seeds: 20 g
   • Gin: 1 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Serve with thinly sliced black bread chips, thinly sliced beetroot seasoned with vinegar and honey, then sprinkle with finely ground juniper berries and watercress.

   Required ingredients:

   • Bread chips:  to taste
   • Beet:  to taste
   • Apple cider vinegar: 25 ml
   • Honey:  to taste
   • Juniper berries:  to taste
   • Watercress:  to taste