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  • Venison Tartare w/ Amaranth & Chestnut Mustard

Venison Tartare w/ Amaranth & Chestnut Mustard

Posted on Mar 14th, 2023
by Alessandro Pavoni
Categories:
  • Main Course
  • Wild Game Recipes
VENISON TARTARE, AMARANTH AND MUSTARD FIG

This is an elegant venison tartare recipe flavored with amaranth and chestnut mustard. Don’t worry though if you can’t find chestnut mustard at your local gourmet shop as you can replace it with other mustard brands.

Enjoy this delicious venison tartare recipe!

VENISON TARTARE, AMARANTH AND MUSTARD FIG

Venison Tartare with Amaranth & Chestnut Mustard

Alessandro Pavoni
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 10 servings

Ingredients
  

  • 50 grams lemon mustard dressing
  • 1 pinch sea salt
  • 650 grams venison Cervena back strap, trimmed of fat
  • 150 grams chestnut mustard Mostarda di castagne brand or any other type of sweet, premium mustard
  • 10 mustard leaves
  • 100 grams amaranth
  • 100 grams shallots

Instructions
 

  • Puff the amaranth very quickly in a hot vegetable oil little by little.
  • Trim the back strap.
  • Cut the venison 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 chestnut mustard on the side.
  • Garnish with mustard leaves.

Notes

CERVENA VENISON TARTARE, AMARANTH AND MUSTARD FIG
Tried this recipe?Let us know how it was!

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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