Cervena venison tartare and pastrami, pickled vegetables and poached egg

Servings4 INGREDIENTS

Method
Venison tartare

Cut the venison to a fine tartare texture. Season with pepper, salt, and olive oil.

Pickled vegetables

Blanch the cauliflower and romanesco. Cut the carrot into slices and briefly blanch as well. Slice the onion into rings. Slice the pickle.Make a sweet and sour base from the vinegar, sugar, and water. Put the carrot, cauliflower, and romanesco together with the sweet and sour pickle liquid in a vacuum sealed bag (4x).

Cauliflower couscous

Grind the cauliflower florets in a food processor to a fine couscous-like grain. Pour over warm vegetable stock and let soak till all the moisture is absorbed.

Piccalilli foam

In the food processor, grind the piccalilli together with some milk till it becomes smooth. Pass it through a sieve and then heat it up. Add the lecithin, season to taste and use an immersion blender to whisk it into a foam.

Pastrami

Chop the herbs and garlic and mix them with the sea salt, sugar, and olive oil. Cover the venison with the herb mixture. Put into a vacuum bag, seal it and let the contents marinate for about 36 hours. Take out the venison, rinse it and gently dry with a cloth. Wrap the meat in a straining cloth (cheese cloth) and allow to dry out for 2 or 3 days.

To serve

Place the venison tartare on a plate. Add the pastrami, cauliflower couscous, and pickled vegetables. Top with a poached egg and finish with a dash of piccalilli foam.

Servings4 INGREDIENTS

Method
Venison tartare

Cut the venison to a fine tartare texture. Season with pepper, salt, and olive oil.

Pickled vegetables

Blanch the cauliflower and romanesco. Cut the carrot into slices and briefly blanch as well. Slice the onion into rings. Slice the pickle.Make a sweet and sour base from the vinegar, sugar, and water. Put the carrot, cauliflower, and romanesco together with the sweet and sour pickle liquid in a vacuum sealed bag (4x).

Cauliflower couscous

Grind the cauliflower florets in a food processor to a fine couscous-like grain. Pour over warm vegetable stock and let soak till all the moisture is absorbed.

Piccalilli foam

In the food processor, grind the piccalilli together with some milk till it becomes smooth. Pass it through a sieve and then heat it up. Add the lecithin, season to taste and use an immersion blender to whisk it into a foam.

Pastrami

Chop the herbs and garlic and mix them with the sea salt, sugar, and olive oil. Cover the venison with the herb mixture. Put into a vacuum bag, seal it and let the contents marinate for about 36 hours. Take out the venison, rinse it and gently dry with a cloth. Wrap the meat in a straining cloth (cheese cloth) and allow to dry out for 2 or 3 days.

To serve

Place the venison tartare on a plate. Add the pastrami, cauliflower couscous, and pickled vegetables. Top with a poached egg and finish with a dash of piccalilli foam.

Rating
Votes: 0
Rating: 0
You:
Rate this recipe!

Pin It on Pinterest

Share This