Ingredients
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160 grams chopped venison meat40 g each person
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Sour cream 48%
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1/2 small spoon Dijon Mustard
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100 grams Kale
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12 pickled gooseberries
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40 grams pumpkin seeds
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2 spoons Ramson oil
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cress
Directions
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.
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Enjoy the original venison tartar dish prepared by Chef Jonas Mikkelsen at Hotel Frederiksminde in the Danish countryside.
