Venison Tartare

A recipe by Alexis Pageau

Preparation  30 min. | 8 portions

Ingredients:

• 800 g of venison
• 1 teaspoon of salt with herbs and garlic flower*
• 1 tablespoon of Dijon mustard
• 1 egg yolk
• 1 finely chopped shallot
• 1/4 cup of olive oil
• 1/3 cup of grated Parmesan cheese
• 3 tablespoons of fried capers

Preparation:

1. Fill a large bowl with ice cubes and place a second smaller bowl on top.
2. Cut the meat into small cubes and place in the top bowl to keep the cubes cool.
3. Add all remaining ingredients and mix well.

*Salt with herbs and garlic flower, borrowed from our friend Ricardo:

Yield: 3/4 cup (180 ml) 

• 1/4 cup chopped garlic flowers
• 1/4 cup of parsley (with stems and leaves)
• 1/4 cup of coriander (with stems and leaves)
• 1/2 cup of salt