Deer tartar

Name: Deer tartar
Yield: 2 people
Cuisine: American
Ingredients: Pickled chanterelles; 100 ml water; 100 ml vinegar normal or apple vinegar; 50 g sugar; 2 bay leaf; 10 pepper; 10 allspice; Salt; Egg yolk gel; 10 eggs; Salt; Mayonnaise; 50 g egg yolk; 35 g Dijon mustard; 15 g vine vinegar; Lemon juice; 300 ml oil; Salt and pepper; Truffel or you vám use truffel oil; Flat bread; 250 g flour; 10 g yeast; 50 g oliv oil; 125 g water; Salt; 300 g venison tenderloin; 1 shallot; Raspberry vinegar; Salt and paper; Truffle oil or olive oil

Samíra Al-Bakkarová @cook_26496448

#tartar #food

Samíra Al-Bakkarová @cook_26496448

Saved

Ingredients

2 people

Pickled chanterelles
100 mlwater
100 mlvinegar normal or apple vinegar
50 gsugar
2bay leaf
10pepper
10allspice
Salt
Egg yolk gel
10eggs
Salt
Mayonnaise
50 gegg yolk
35 gDijon mustard
15 gvine vinegar
Lemon juice
300 mloil
Salt and pepper
Truffel or you vám use truffel oil
Flat bread
250 gflour
10 gyeast
50 goliv oil
125 gwater
Salt
300 gvenison tenderloin
1shallot
Raspberry vinegar
Salt and paper
Truffle oil or olive oil
80 gnuts

Saved

Steps

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