4.9 from 138 votes
Venison Tartare with Amaranth & Chestnut Mustard
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 10 servings
Course:
Main Course
Cuisine:
American
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.
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