Venison tartare with juniper berries and beetroot
4 servings
15 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
Calories126.9kcal
Proteins12grams
Fats6grams
Carbohydrates5.5grams
Venison tenderloin
200
g
Mustard seeds
20
g
Tomato puree
40
ml
Shallot
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
Beetroot
to taste
Honey
to taste
Juniper berries
to taste
Garden cress
to taste
1
Soak mustard seeds in water with apple cider vinegar in a 1:1 ratio, covering the seeds, for 1 hour.
- 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.
- Venison tenderloin: 200 g
- Shallot: 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.
- Bread chips: to taste
- Beetroot: to taste
- Apple cider vinegar: 25 ml
- Honey: to taste
- Juniper berries: to taste
- Garden cress: to taste
