Venison Tartare with Amaranth & Chestnut Mustard
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
10 servings
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Course
Main Course
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Cuisine
American
Venison Tartare with Amaranth & Chestnut Mustard
Description
This Venison Tartare recipe uses Cervena back strap venison trimmed of fat and cut into small cubes. The tartare is dressed with a lemon-flavored mustard dressing and finely chopped shallots to add freshness and mild pungency. Separately, the amaranth grain is quickly puffed in hot vegetable oil to provide a crunchy contrast.
The tartare is assembled by placing the dressed venison in a square ring at the center of the plate, accompanied by a sweet chestnut-flavored mustard on the side and garnished with mustard leaves for a herbal note. The preparation highlights the delicate raw venison texture balanced with slightly crisp amaranth and the sweet-spicy mustard.
This dish serves as a refined starter or light course, emphasizing carefully balanced components and a clean presentation. Each element adds to the dish's texture and flavor, from the succulent raw venison to the distinctive chestnut mustard and garnish.
Ingredients
- 50 grams mustard dressing lemon flavored
- 1 pinch salt sea salt
- 650 grams venison Cervena back strap, trimmed of fat
- 150 grams mustard Mostarda di castagne brand or any other type of sweet, premium mustard, chestnut variety
- 10 mustard leaves
- 100 grams amaranth
- 100 grams shallot
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
User Reviews
Overall Rating
4.9
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