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VENISON TARTARE, AMARANTH AND MUSTARD FIG

Venison Tartare with Amaranth & Chestnut Mustard

Alessandro Pavoni
4.92 from 46 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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
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