Vension 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
- 1
Prepare the Venison
Finely chop the venison tenderloin using a sharp knife until it resembles a tartare texture. Place it in a mixing bowl.
- 2
Incorporate Black Garlic
Mince the black garlic cloves and add them to the venison. Mix well to incorporate the flavors.
- 3
Add Aioli
Add the aioli to the venison mixture and gently fold it in until evenly distributed.
- 4
Prepare Salted Cured Yolk
Take the salted cured egg yolks and gently grate or crumble them over the tartare mixture.
- 5
Finish with Parmesan and Truffle
Shave the parmesan cheese and summer truffle over the top of the tartare mixture.
- 6
Serve with Puffed Bacon Potato Bread
Toast the puffed bacon potato bread lightly and serve alongside the venison tartare.
