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Cervena Venison Tartare, Amaranth and Mustard Fig
- Prep:
50 min - Cook:
10 min
Ingredients
- 50 grams lemon mustard dressing
- 1 pinch sea salt
- 650 grams Venisan Cervena back strap trimmed of fat
- 150 grams Mostarda di castagne
- 10 mustard leaves
- 100 grams amaranth
- 100 grams shallots peeled, chopped
Method
- puff the amaranth very quickly in a hot vegetable oil little by little
- trim the back strap
- cut the meat in small cubes
- finely chop the shallots
- dress the venison with the dressing and add the chopped shallots, mix well
- place the tartare in a square ring in the middle of the plate
- add the chestnuts mustard on the side
- garnish with mustard leaves
