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CERVENA VENISON TARTARE, AMARANTH AND MUSTARD FIG

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CERVENA VENISON TARTARE, AMARANTH AND MUSTARD FIG

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Ingredients

Adjust Servings:
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
Features:
Cuisine:
    • Serves 10
    • Medium

    Ingredients

    Directions

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    1. puff the amaranth very quickly in a hot vegetable oil little by little
    2. trim the back strap
    3. cut the meat in small cubes
    4. finely chop the shallots
    5. dress the venison with the dressing and add the chopped shallots, mix well
    6. place the tartare in a square ring in the middle of the plate
    7. add the chestnuts mustard on the side
    8. garnish with mustard leaves

    Alessandro Pavoni

    Brescian-born chef Alessandro Pavoni blasted into Sydney's dining scene in 2009 with his first restaurant venture, northern Italian gem Ormeggio at the Spit. Alessandro began his career in Brescia, in Italy’s north, working at Carlo Magno with the famous Iginio Massari and Giuseppe Maffioli. After working in various Michelin starred venues such as La Rotonde in France and the two Michelin-starred Villa Fiordaliso on Lake Garda, Alessandro broadened his culinary horizons working in Bermuda at the famous Restaurant Lido before moving to Sydney permanently in 2003.

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