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.
Enjoy the original venison tartar dish prepared by Chef Jonas Mikkelsen at Hotel Frederiksminde in the Danish countryside.