How to Cook Perfect Deer tartar

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Ingredients of Deer tartar

1. You need of Pickled chanterelles.
2. You need 100 ml of water.
3. Prepare 100 ml of vinegar normal or apple vinegar.
4. It's 50 g of sugar.
5. It's 2 of bay leaf.
6. It's 10 of pepper.
7. It's 10 of allspice.
8. You need of Salt.
9. You need of Egg yolk gel.
10. Prepare 10 of eggs.
11. You need of Salt.
12. It's of Mayonnaise.
13. Prepare 50 g of egg yolk.
14. Prepare 35 g of Dijon mustard.
15. It's 15 g of vine vinegar.
16. It's of Lemon juice.
17. Prepare 300 ml of oil.
18. Prepare of Salt and pepper.
19. You need of Truffel or you vám use truffel oil.
20. It's of Flat bread.
21. You need 250 g of flour.
22. It's 10 g of yeast.
23. Prepare 50 g of oliv oil.
24. You need 125 g of water.
25. Prepare of Salt.
26. It's 300 g of venison tenderloin.
27. You need 1 of shallot.
28. It's of Raspberry vinegar.
29. It's of Salt and paper.
30. You need of Truffle oil or olive oil.
31. It's 80 g of nuts.

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Deer tartar instructions

1. Pickled chanterelles - boil the mushrooms in boiling water and then cool. put the other ingredients in the pot and cook for 5 minutes, then strain through a sieve. when the pour cools down, put mushrooms in it and let it marinate for at least 1 hour.
2. Egg yolk gel - eggs are made in sous vide at 53 degrees 3 hours. then we gobble the protein and glaze it. Put the yolk in a sieve and sieve, finally add salt and allow to cool.
3. Flat bread - Mix all ingredients into a smooth dough. Let it rest for a while and then roll it into a pancake, rub it with egg and sprinkle with sesame. Bake in the oven at 180 degrees until golden brown (20 minutes).
4. Chop the meat finely, add shallots, raspberry vinegar, oil, salt and pepper and then you can swear according to yourself, the ingredients can also be changed.

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