Venison Tartare Recipe
black garlic, aioli, salted cured yolk, parmesan, summer truffle, puffed bacon potato bread
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Venison
Finely chop the venison tenderloin and place it in a bowl.
Incorporate Black Garlic
Mince the black garlic and add it to the bowl with the venison. Mix well.
Make the Aioli Mixture
In a separate bowl, combine aioli with the venison mixture and mix until evenly coated.
Grate the Parmesan
Finely grate the parmesan cheese and set aside.
Slice the Truffle
Using a truffle slicer or a sharp knife, thinly slice the summer truffle.
Prepare the Puffed Bacon Potato Bread
Toast the puffed bacon potato bread until golden and crispy.
Assembly
Plate the Dish
On a serving plate, mound the venison tartare mixture in the center.
Add Toppings
Carefully place the salted cured egg yolk on top of the tartare. Sprinkle grated parmesan over the dish and arrange the sliced summer truffle around.
Serve with Bread
Serve the venison tartare with the toasted puffed bacon potato bread on the side.