Venison tartare with warm parmesan mousse and crispy croutons

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.

Toast the bread in a pan to make croutons and serve with tartar.

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.

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.