Venison Tartare with Parmesan crisp

Chef Morgan McLellan

Préparation	25'
Difficulté	Facile
Jeu	Cerf
Calories	500 - 600
Activité	H 47’, F 65’
Personnes	4
Accords vins	Barolo DOCG

Ingrédients

G 800 venison fillet
G 60 Grated Parmigiano Reggiano
Pickled mustard seed to taste
Confit garlic to taste
Garden herbs to taste

Vinaigrette:
N 1/2 cup shallots finely diced
N 1/4 cup soy
N 1/2 cup Dijon
N 1/2 cup capers diced up
N 4 Tbsp lemon juice
N 2 Tbsp Worcestershire
N 1 Tbsp tobasco
N 1 Tbsp Salt
N 1 Tbsp cracked pepper

Kcal 520*

*Pour chaque activité de course à pied à vitesse moyenne-basse (8Km/h), la consommation moyenne de calories est d’environ 8Kcal* x Kg* x taille, en considérant un poids moyen de 60Kg chez la femme et de 80Kg chez l’homme.

Préparation

Prepare the vinaigrette by combining all the ingredients in a food processor or finely chop the solid ingredients and mix them with the liquid ingredients in a bowl.
Chop the meat with a knife, place it in a bowl, and season it with the vinaigrette.
(Use 1-2 tablespoons of vinaigrette per 110 G (4 oz) of meat, depending on how flavorful you want it.)
For the Parmesan crisp: Cut squares of parchment paper and place them on a microwave-safe tray. Sprinkle 15 G (about 1/2 oz) of grated Parmesan on each square. Using a teaspoon, shape the cheese into a circle based on the desired size of the crisps.
Place everything in the microwave and cook on high power for 20” (if the cheese hasn’t fully melted, continue for another 10”).
Remove the crisps from the microwave and let them cool. Once they are completely cool, carefully peel them off the parchment paper.
To serve, place the tartare on a plate using a metal ring mold, top it with the Parmesan crisp, and garnish with pickled mustard seeds, confit garlic, and fresh garden herbs.

Venison Tartare with Parmesan crisp

Ingrédients

Préparation

D'autres plats de Cerf