Roe deer tartare

• Finely chop the onion, peel the marjoram after washing and drying the leaves; peel the garlic and remove the green germ.
• In a bowl, mix together mustard, capers, a few drops of Worcester sauce, a drizzle of extra virgin olive oil and lemon juice.
• Pour the sauce over the minced meat and mix well. Add the chopped onion, marjoram and garlic. Season with salt and pepper.
• Arrange the meat on a serving dish using a “coppapasta” (cutter mould ring). Ready to serve.
• Garnish as you like with seasonal vegetables and egg yolk, cooked in water at low temperature; at 60° C for 40′.

You also can add the black truffle.