- 160 grams chopped venison meat40 g each person
- Sour cream 48%
- 1/2 small spoon Dijon Mustard
- 100 grams Kale
- 12 pickled gooseberries
- 40 grams pumpkin seeds
- 2 spoons Ramson oil
How To Make Venison Tartare
1. Mix the venison meat with Ramson oil, mustard, sour cream and salt.
2. Fry the kale in a hot pan and cool it down.
3. Place the mixed tartare in a plate and garnish with gooseberries, kale and cress on the top.