Deer Tartare with Warm Parmesan Mousse and Crunchy Croutons
Appetizers • Author's
Description
This recipe was shared with us by John Smith, the chef at Honest Kitchen.
Ingredients
- Venison 30 oz
- Shallot 0 oz
- Capers 0 oz
- Shallot 0 oz
- Spanish onions 0 oz
- Olive Oil 0 fl oz
- Quail Egg 10 pieces
- Croutons 20 pieces
- Butter 0 oz
- Cream 10 fl oz
- Grated Pecorino Pepato Cheese 1½ spoons
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
For the tartare, cut raw venison (it’s best to use the shoulder from any part of the carcass) into cubes. Finely chop shallots, chives, and red onion. Combine the ingredients and dress with olive oil, then add salt and pepper.
Step 2
Toast the bread in a skillet to make croutons and serve with the tartare.
Step 3
Prepare the sauce. In a skillet, melt the butter, add the cream, and simmer for 5 minutes. Then, add the grated or crumbled cheese, stirring quickly to combine. Season with salt and pepper to taste, then remove the sauce from the heat. If you have a siphon, load the sauce into it and pipe a warm mousse onto the plate; if not, use a spoon for serving.
Step 4
Place the tartare on a plate using a round mold. Crack a quail egg in the center of the tartare. Arrange the sauce and capers alongside.
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